Ingredients :
6 Egg yolks
50 gr Sugar
60 gr Oil
60 gr Mandarin orange Juice
50 gr Sugar
60 gr Oil
60 gr Mandarin orange Juice
2 nos Mandarin orange zest
10 gr Grand Marnier (optional)
Pinch of salt
Few drops orange colouring (optional)
110 gr Cake Flour + ½ tsp Baking Powder
6 Egg whites
¼ tsp Cream of tartar
50 gr Sugar
Method:
- Preheat oven to 170C.
- Combine egg yolks, sugar, oil, orange juice, orange
zest, Grand Marnier and colouring in a mixing bowl. Fold in flour until forms batter.
Set aside.
- Beat egg whites and cream of tartar until
foamy, gradually add in sugar, beat at high speed until frothy and medium peaks
form.
- Fold gently 1/3 whites with egg yolk batter mixture, then fold it back to balance of whites.
- Fold gently 1/3 whites with egg yolk batter mixture, then fold it back to balance of whites.
- Pour the batter mixture into ungreased 23cm tube pan.
- Bake for 30-40 minutes or until cooked
- Remove from oven, invert the cake with the tube pan until completely
cooled.
