Ingredients
1 3/4 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 grated orange, rind of
1/2 cup vegetable oil
6 egg yolks
1/4 cup orange juice
1/2 cup cold water
1/2 teaspoon cream of tartar
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Stir flour, sugar, baking powder, salt and orange rind together. Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water. Beat til smooth. Add cream of tartar to egg whites and beat in a separate bown until stiff peaks are formed. Gradually pour batter over beaten egg whites, gently folding until just blended. DO NOT STIR. Pour batter into ungreased 10" tube pan. Bake 325 55 minutes. Increase heat to 350F and bake 10 mins longer. Invert pan, and allow to cool. Remove and frost if desired.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes
Wire leveler for perfectly flat cake layers