Keren Agam's best (and biggest) orange cake
This is the best orange cake I've ever made, and I've made a few.
I attribute its height, texture, and flavor to the store-bought orange juice, which is slightly sweet and makes a huge difference. There's truly no bigger fan of old-fashioned cakes than me, and I can look at this large cake covered in powdered sugar for hours!.
Ingredients :
24cm round mold:
6 large eggs, separated into whites and yolks
One and a quarter cups (250 grams) of white sugar
Three-quarters of a cup (150 grams) of canola oil
One teaspoon of vanilla extract/puree
A cup (240 ml) of purchased orange juice
2 cups (280 grams) of white flour
One sachet (10 grams) of baking powder
For decoration:
icing sugar, coarsely chopped almond pieces
Preparation:
1. Preheat the oven to 160 degrees.
2. Beat the egg whites with an electric mixer at medium speed. When a white foam begins to form, increase the mixer speed, slowly and gradually add the sugar, and beat until you obtain a thick and stable foam. Add the egg yolks little by little, one at a time, whisking well after each addition.
3 Add the oil, vanilla and orange juice and continue whisking.
4. Add the flour and baking powder and mix well (it's best to continue with a mixer at medium speed or gently by hand). I added some chopped almonds for extra crunch.
5 Pour the batter into an ungreased mold (24 cm round mold).
6. Bake for approximately 60-70 minutes until the cake is golden brown and firm.
7. Remove from the oven. If using a pan with a hole, turn it upside down on a surface and let it cool like that. If using another type of pan, simply transfer it to a wire rack and let the cake cool completely before removing it.
8 Remove the cake from the mold, sprinkle with icing sugar and serve.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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