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1
Sift the cake flour.
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2
Grate the orange peel and squeeze the juice from the orange.
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3
Chill the egg whites.
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4
Mix the egg yolks into the sugar using a hand mixer until the mixture looks whitish.
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5
Add a little vegetable oil at a time and mix until the consistency is like mayonnaise.
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6
Then add the orange peel and juice.
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7
Add the sifted flour and stir until the mixture is no longer floury.
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8
Make the meringue.
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9
[Here are some tips] Wipe off the bowl you're going to make the meringue in to remove any oil or water that might be on it.
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10
Beat the cold egg whites with a hand mixer for 7 minutes.
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11
After around 4-5 minutes, you'll see peaks starting to form.
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12
*Make sure you mix for at least 5 minutes!
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13
Add 1/3 of the sugar and mix for 30 seconds, then add 1/2 of the remaining sugar and mix again for 30 seconds.
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14
Finally, add the last of the sugar and mix it in.
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15
The meringue is ready.
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16
Add 1/4 of the meringue to the batter and mix well with a whisk.
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17
Add 1/2 of the remaining meringue.
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18
Use a rubber spatula to mix gently from the bottom of the bowl.
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19
Finally, add the batter to the bowl of meringue and fold in gently.
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20
Pour into the cake pan and bake for 30 minutes in a 160C oven.
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21
When the cake is done, immediately drop it from a height of around 10 cm to prevent shrinkage.
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22
Place the cake upside down over a wine bottle and cover with a plastic bag to cool.
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23
After it cools, remove the cake from the cake pan.
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24
You can wrap it like this; it makes a nice present.
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25
[Hints] 1) Clean off all moisture and oils from your utensils.
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26
2) Keep the egg whites chilled until just before you need them.
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27
3) If your kitchen is very warm, mix over a bowl of ice water.
