Ingredients

This recipe is for a 24 cm/ 10 inches baking pan
Eggs- 6 large
Cake flour ( sifted)- 1 cup/ 125 gm/ 4.4 oz/ 0.27 lb
( If you can't find it in your local supermarket, just take out 2 tbsp of all purpose flour from the cup and replace with 2 tbsp of cornstarch).
White sugar- 1 cup / 200 gm/ 0,4 lb/ 7.1 oz
Baking powder- 1/2 tsp
Salt- 1/2tsp
Water - 2 tbsp
Vanilla extract- 2 tsp
Orange zest - 2 tbsp
Cream of tartar- 1/2 tsp

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Instructions

I used my multi-cooker for baking this cake. If you plan to bake it in the oven, then preheat it to 180 C/ 350 F. Grease your baking pan.
Place rack in the center of your oven.
Take out the cold eggs from the fridge and immediately separate them. Cover with the cling wrap or foil and leave for at least 20 minutes.
Combine cake flour, salt, baking powder. Sift them.
Divide the sugar equally. Because I am gonna bake this cake in a 10 inches baking pan, I will need 1 cup of sugar. 1/2 cup I will use for egg whites and 1/2 for egg yolks. Place sugar and egg yolks in a large bowl, start beating on high speed until they turn into thick pale yellow batter. Add water, orange zest, vanilla extract. Beat 10 seconds more.
Now it is time to beat egg white. Place them in the CLEAN and DRY bowl of your stand mixer. Beat on medium speed until foamy. Add cream of tartar and continue beating. Gradually add sugar. Beat till stiff peaks.
Sift 1/4 of flour over egg yolks, combine well. Pour it over egg white, gently fold in egg whites. Add the remaining flour and fold until incorporated.
Transfer the batter into greased baking pan, bake 30-40 minutes. I f you plan to bake it in the multi-cooker, just transfer the batter into multi-cooker greased pan. Set " baking' 1 hour.
I used for decorating : "Mactop" vegetable whipping cream, wilton 2D Tip, wilton colors, canned pineapple and fresh kiwis.

Notes

If using a smaller pan 6 inches/ 15 cm:

Eggs- 3 large
Cake flour ( sifted)- 1/2 cup/ 62 gm/ 2.2 oz/ 0.13 lb
White sugar- 1/2 cup / 100 gm/ 0,22 lb/ 3.53 oz
Baking powder- 1/4 tsp
Salt- 1/4 tsp
Water - 1 tbsp
Vanilla extract- 1 tsp
Orange zest - 1 tbsp
Cream of tartar- 1/2 tsp

If using a 9 inches/ 22 cm baking pan

Eggs- 5 large
Cake flour ( sifted)- 3/4 cup/ 93 gm/ 3.3 oz/ 0.2 lb
White sugar- 3/4 cup / 150 gm/ 0,3 lb/ 5.29 oz
Baking powder- 1/4 tsp
Salt- 1/4 tsp
Water - 1.5 tbsp
Vanilla extract- 1.5 tsp
Orange zest - 1.5 tbsp
Cream of tartar- 1/3 tsp

1. Use large eggs for this recipe.
Weight of 1 large egg in shell- 57 gm
Weight without shell- 50 gm.
2. Use only fresh eggs. To taste your eggs for freshness , put them in slightly salted water, if they sink, it means they are fresh.
3. It is really easy to separate cold eggs.
4. But to get the maximum volume, eggs should be at room temperature. So first, separate them, cover and leave for 20 minutes.
5. The bowl of your electrical mixture should be be DRY. and CLEAN.

Prep Time: 15 mins
Cook Time: 1 hour
Category: Cake Recipes
Cuisine: American