7 Egg yolks
50 g icing sugar
¼ tsp salt
4 Tbsp cooking oil
I orange grated rind
100 ml orange juice
Few drops of orange colouring
200g Self-raising flour
1 Tsp poppy seed
7 Egg whites
½ tsp cream of tartar
130 g icing sugar
Preheat oven to 170C. Prepare a 23cm tube pan, greased.
Beat egg yolks with sugar till pale, then add in salt and oil, mix briefly till looks like mayonnaise.
Add in grated orange rind, orange juice, poppy seed and orange colouring and mix well. Fold in sieved flour until forms batter.
Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until stiff peaks form.
Gently fold beaten egg white foam into egg yolk batter in 3 batches until fully combined. (Do not overmix)
Pour batter into greased tube pan. Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.
Bake for 50-60 minutes or until cooked. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a flat surface so it is suspended over the counter. Let cool completely before removing the cake from pan.
To remove cake from pan, run a palette knife around the side of the pan and center core, release the cake and run the knife along the base of the pan to remove cake.