Ingredients

The following ingredients have 11 Servings
  • 1 cup cake flour
  • 1 ½ cups 300gr sugar, divided
  • 12 egg whites
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon orange blossom water
  • ¾ cup 150gr sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 ½ cups 360ml orange juice
  • 3 large egg yolks
  • 1 tablespoon 15gr unsalted butter
  • 1 teaspoon orange zest
  • ½ teaspoon orange blossom water
  • 2 cups powdered sugar
  • 2 tablespoons orange juice
  • ½ teaspoon orange blossom water

Instruction

  • To make the cake, preheat the oven to 325°F (160°C).
  • Zest one orange.
  • Sift together cake flour and half of the sugar (¾ cup).
  • In a large mixing bowl with whisk attachment, beat the egg whites until foamy on a low speed.
  • Add cream of tartar and salt and continue to beat, gradually increasing the speed to high.
  • When the egg whites get whiter, add remaining ¾ cup of sugar one tablespoon at a time.
  • Add orange blossom water and orange zest and continue to beat on high speed until hard peaks form.
  • Transfer the whipped egg whites into a large bowl.
  • Add flour/sugar mixture and carefully mix everything together. Be careful not to deflate the batter too much.
  • Now transfer the batter to ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any air bubbles.
  • Bake for about 40-45 minutes. It’s ready if the inserted wooden stick comes out clean.
  • Cool the cake completely in the pan upside down for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.
  • Make orange curd, while the cake is baking.
  • In a small saucepan, mix sugar, cornstarch and salt and slowly stir in orange juice.
  • Heat the mixture over medium high heat. Cook and stir until mixture is thick and bubbly. Turn the heat down and cook one more minute.
  • In a small bowl, beat egg yolks. To temper the egg yolks, stir in ½ cup of hot sugar mixture, while whisking constantly to prevent scrambling the egg yolks.
  • Transfer the tempered egg yolk mixture back to remaining hot sugar mixture.
  • Cook for couple more minutes, stirring constantly.
  • Add butter and orange zest.
  • Transfer the curd into a clean bowl and cover with plastic wrap, making sure the plastic touches the curd to prevent any skin to form.
  • To make the glaze, in a medium bowl combine powdered sugar and orange juice. Mix until nice and smooth. Stir in orange blossom water.
  • Pour the glaze all over the cake and serve with orange curd on the side.