My mom was a great self taught chef. This cake was one of those things we had regularly int he house for dessert. It’s made with a lot of eggs so I think she was thinking she was sneaking some extra protein in with our desserts. It also has zero added fat-the yolks provide all the fat in this recipe. It’s so light and yet saturated with flavor from that orange juice soaking liquid that is poured all over the cake when it’s warm.
Ingredients:
Cake:
4 eggs separated into yolks and whites
1 ½ cups sugar
1 ½ cups flour
½ teaspoon baking powder
1/2 tsp salt
½ cup orange juice
Orange Icing
½ cup orange juice
½ cup sugar
Orange rind
¼ cup water
Beat 4 egg yolks until lemon colored and creamy
Add 1 ½ cups sugar gradually and continue beating
Sift 1 ½ cups flour with ½ teaspoon baking powder and salt.
Add flour mixture alternately with ½ cup orange juice to batter
In a separate bowl beat 4 eqq whites until stiff peaks and fold in batter
Put batter into a sponge cake pan that has been buttered and floured into a COLD oven
Turn oven to 350 and bake 45 minutes
For the icing:
Simmer for 10 minutes. Poke holes into cooled cake with a fork or a thin dowel and pour the icing over.
