1 cup of unsalted butter at room temperature
1 cup of granulated sugar
4 large eggs, separated
2 tablespoons of grated orange zest
1 tablespoon of vanilla extract
1 1/2 cups of all-purpose flour
3/4 cup of raisins, seeded
1/2 teaspoon of baking powder
1 cup of unsalted butter at room temperature
1 cup of granulated sugar
4 large eggs, separated
2 tablespoons of grated orange zest
1 tablespoon of vanilla extract
1 1/2 cups of all-purpose flour
3/4 cup of raisins, seeded
1/2 teaspoon of baking powder
Cream the butter with 3/4 cup of granulated sugar in a large bowl, at high speed, until light and fluffy
Take about 3 minutes
Add the egg yolks, orange zest, and vanilla extract
Beat until well combined
Mix the flour, baking powder, and raisins
Gradually add the dry ingredients to the wet mixture, beating carefully
Beat the whites until stiff peaks form
Slowly add the remaining 1/4 cup of granulated sugar, beating until dissolved and at the meringue stage
Add the egg whites to the cake batter, beating carefully
Grease a 25 x 12 x 8cm angel food cake pan
Dust with all-purpose flour
Pour the batter into the prepared pan
Bake in a moderate oven (170°C) for about 70 minutes or until a toothpick inserted comes out clean
Let cool in the pan for 15 minutes
Remove from the pan and let cool completely
Serves 4.
