I’ve made this cake countless times in the past few weeks and I am finally sharing it with all the little tips and tricks to get it perfectly done.
I originally got it from my friend after tasting it and loving it so much!
It's the cloudiest, lightest, best ever cake you can pair with your shabbat coffee!
7 eggs (must be room temperature)
1 1/4 cups of sugar (3/4 with whites, 1/2 with yolks)
1/2 cup of oil
3/4 cup of orange juice (room temperature)
1 1/2 cups of cake flour
2 tbsp of baking powder
1 tsp of orange blossom water or vanilla
Important tips:
Although cake flour is not mandatory, its strongly suggested since it makes a HUGE difference in the texture. I've tried both ways many times.
Orange juice and eggs need to be room temp. If you forgot to take out the orange juice, you can microwave it for a little.
You can use vanilla but I definitely prefer it with orange blossom.
DIRECTIONS:
Preheat oven at 350 F.
Separate whites from yolks, beat egg whites on high with 3/4 cup of sugar until stiff peaks form. Set aside.
Cream together egg yolks with remaining 1/2 cup of sugar. When it reaches a pale yellow, add oil, then add at the same time orange juice with orange blossom or vanilla. Mix.
Add flour mixed with the baking powder. Mix well without over mixing. You should not see any lump in the batter.
Gently fold in the whites in the yolk mixture. Make sure to reach a smooth mixture.
Transfer to an ungreased angel food cake pan. Place in oven and bake 50 min. Add time if cake is not baked through.
Let cool inverted until cake is fully cooled. Very important to invert as soon as it comes out of the oven. Remove from pan by running a knife and place onto a plate.
For full video, click here.
Enjoy,
Guila
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