Orange Cake
A delicate, aromatic sponge cake flavored with fragrant orange flower water and fresh citrus zest. This traditional recipe relies on whipped eggs for aeration, creating a light, airy texture without the need for baking powder. The result is a sophisticated, golden dessert that pairs beautifully with afternoon tea.
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
- 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.
- 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.
- 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.
- 4Cover the egg mixture and let it rest for 30 minutes.
- 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.