4 large eggs, separated
3/4 cup all-purpose flour
1 tablespoon baking powder
1 1/3 cups all-purpose flour
For the glaze
3 cups freshly squeezed orange juice or pureed oranges
1/2 cup granulated sugar
4 large eggs, separated
3/4 cup all-purpose flour
1 tablespoon baking powder
1 1/3 cups all-purpose flour
For the glaze
3 cups freshly squeezed orange juice or pureed oranges
1/2 cup granulated sugar
Beat the egg whites until stiff peaks form
Add the yolks one at a time, beating well after each addition
Gradually add the flour and baking powder, beating well to combine
Beat thoroughly
Add the yeast and 1/2 cup of water, and finally the all-purpose flour, beating in low speed just to mix
Pour the mixture into an ungreased tube pan or bundt pan, 23 cm in diameter
Bake at moderate heat (180°C), preheated oven, for 30 minutes or until a toothpick comes out clean
Prepare the glaze: In a bowl, whisk together the orange juice and sugar, then drizzle over the warm cake still in the pan
Let cool and unmold
Serve in 8 slices
291 calories per serving.
