Orange Cake

Ingredients

• 1 pound Granulated sugar (Finely powdered. Approx. 2 cups.)
• 3/4 pound Wheat flour (Cake flour or All-purpose) (Originally 'Mill No. 1 wheat flour', dried/roasted. Approx. 12 oz or 2 3/4 cups sifted.)
• 10 whole Eggs (Fresh, separated.)
• 3 tablespoons Orange flower water (Originally '1 liqueur glass'.)
• 1 whole Orange zest (Finely chopped peel of 1 small orange.)
• 2 tablespoons Butter (For greasing the mold generously.)

Instructions

1. 1Preheat the oven to 350°F (175°C). Generously grease a large cake mold or baking pan with a thick layer of butter. Separate the egg whites from the yolks. Lightly roast or dry the flour if damp, then sift it.
2. 2In a large clean bowl, add the orange flower water to the egg whites. Whisk vigorously until stiff peaks form and the mixture holds its shape.
3. 3Gradually fold the powdered sugar into the whipped egg whites little by little. Add the finely chopped orange peel. In a separate small bowl, beat the egg yolks with a fork until thin and smooth, then gently fold them into the egg white mixture.
4. 4Cover the egg mixture and let it rest for 30 minutes.
5. 5After resting, gradually fold in the flour a little at a time, ensuring it is evenly incorporated without deflating the batter too much. Pour the batter into the buttered mold. Bake in the preheated moderate oven (350°F/175°C) for 40-50 minutes, or until the cake is golden brown and firm to the touch.