Ingredients
Check off ingredients as you go
Makes 1 large round cake or 2 loaf cakes
- 6 large eggs
- 250 g (1¼ cups) sugar (light brown sugar preferably)
- 1 piece orange or lemon zest, finely chopped
- 80 g (⅓ cup + 1 Tbsp) neutral oil
- 320 g (2½ cups + 1 Tbsp) all-purpose flour (plain flour), sifted
- 2 tsp baking powder (10 g)
- 140 ml (½ cup + 1 Tbsp) orange juice
- a few drops orange blossom water
- In the bowl of a stand mixer or a large mixing bowl, beat the eggs and sugar with a whisk until the mixture turns pale and triples in volume (this takes several minutes).
- Add the oil while stirring, then the zest, then the flour, baking powder, orange blossom water and orange juice. Once everything is incorporated, stop mixing so you don’t lose the volume.
- Preheat the oven to 170°C (340°F) fan/convection. Pour the batter into a pan lined with parchment paper.
- Bake in the middle of the oven for 50 minutes. Check for doneness with a toothpick. Let it rest for about ten minutes with the oven door open (so it doesn’t keep cooking). Let cool before unmolding.
Tips and variations
To get a really tall cake, the most important step is to whisk the eggs and sugar until the mixture becomes pale and very voluminous. This is what lets you skip separating the whites from the yolks.
You can flavor it with vanilla instead of orange blossom water, or add chocolate chips.