📝 Ingredients
Dry Ingredients
- 1 ½ cups (180g) plain flour
- 2 teaspoons (6g) baking powder
Wet Ingredients
- 90 ml oil (¼ cup + 2 tablespoons)
- Juice of 1½ oranges (about ½ cup / 120 ml)
- Orange zest (from the same oranges)
- 5 eggs (separated into whites and yolks)
- ¾ cup (180g) caster sugar
- 120g for egg yolks
- 60g for egg whites
👩🍳 Instructions
Step 1: Preheat & Prepare
Preheat your oven to 170°C (340°F).
Grease and line a round cake pan (8-inch recommended).
Step 2: Mix Egg Yolks Base
In a large bowl:
- Add egg yolks and 120g sugar
- Whisk until pale and creamy
Then add:
- Oil
- Orange juice
- Orange zest
Mix until smooth.
Step 3: Add Dry Ingredients
Sift in:
- Flour
- Baking powder
Gently mix until fully combined and smooth.
Step 4: Beat Egg Whites
In a separate clean bowl:
- Beat egg whites until foamy
- Gradually add 60g sugar
- Continue beating until soft peaks form
Step 5: Fold Egg Whites
Add the whipped egg whites into the batter in 2–3 parts.
Gently fold using a spatula to keep the batter light and airy.
Step 6: Bake
Pour the batter into the prepared pan.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool
Let the cake cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
✅ Tips for Best Results
- Use fresh orange juice and zest for the best flavor
- Do not overmix after adding egg whites — this keeps the cake fluffy
- Make sure the bowl for egg whites is clean and grease-free
