Cooking Instructions
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Step 1
For the meringue: In a clean bowl, whip the
Eggs (8)
Whites until foamy for about 2-3 minutes.
Step 2
Slowly beat in the
Granulated Sugar (150 g)
and continue beating until stiff peaks have formed and the meringue looks silky for about 7-8 minutes. A standing electric mixer with the whip attachment works best! Set aside until needed.
Step 3
For the cake: Sift the
Cake Flour (310 g)
. Combine with the
Baking Powder (10 g)
,
Salt (6 g)
, and
Granulated Sugar (150 g)
and sift once more. Make a well in the center for the wet ingredients.
Step 4
In a separate bowl mix the zest and juice from
Oranges (2)
,
Water (60 mL)
,
Vegetable Oil (120 mL)
,
Vanilla Extract (15 mL)
and
Eggs (6)
Yolks. Pour into the "well" and whisk until no longer lumpy and smooth.
Step 5
Fold in 1/3 of the meringue with a rubber spatula. Fold in the remaining meringue, one third at a time. Fold until the batter has completely combined, making sure there is no visible meringue.
Step 6
Lightly grease and flour a bundt or tube pan. Add the batter to the pan and bake for 1 hour, or until a toothpick comes out clean.
Step 7
Invert pan over a sheet pan lined with parchment paper. Cool upside down until the pan is cool to the touch. Remove from pan and top with icing.
Step 8
For the icing: Combine
Powdered Confectioners Sugar (245 g)
,
Vanilla Extract (10 mL)
,
Butter (30 g)
,
Light Cream (60 mL)
and zest from
Orange (1/2)
together and mix until smooth. If needed, add two more tablespoons of heavy cream.
Step 9
Pour over the cake allowing to drip all over the sides. Garnish with extra orange zest if desired.
Step 10
Dig in and enjoy!
