Ingredients

The following ingredients have 13 Servings
  • 4 eggs large
  • 200 g granulated sugar (1 cup/ 7 oz)
  • 1 teaspoon pure vanilla extract
  • 200 ml neutral-tasting oil (like canola 3/4 cup + 2 tablespoons/ 6.7 fl.oz)
  • 200 ml freshly squeezed orange juice (3/4 cup + 2 tablespoons/ 6.7 fl.oz, Note 2)
  • 2 teaspoons orange zest
  • 300 g cake flour (2 ½ cups/ 10.5 oz, Note 3)
  • 3 teaspoons baking powder
  • ⅛ teaspoon fine sea salt
  • icing sugar for dusting

Instruction

  • Preheat the oven to 180°C/ 360°F.
  • Butter and flour the bundt pan (Note 4).
  • Separate the eggs.
  • Beat the egg whites with an electric mixer until stiff.
  • Beat the egg yolks, sugar, and vanilla extract until pale and fluffy.
  • Slowly add the oil and continue beating until combined.
  • Add the orange juice and zest.
  • Add dry ingredients: Mix and sieve the flour, baking powder, and salt over the egg mixture. Fold in carefully.
  • Add the egg whites and carefully fold in as well.
  • Bake: Pour the mixture into the prepared dish and bake for 50 minutes. Make the skewer test: it should come out clean.
  • Rest: Let the cake in the pan for about 15 minutes, release it from the pan by gently going around the edges with a small butter knife, and then turn it onto a plate.
  • Dust: Let the cake cool completely and dust it with icing sugar or cover it with glaze just before serving (Notes 5 and 6).