- 6.3 oz of butter
- 1 ½ cup of sugar (10.5 oz)
- 5 yolks
- 2 cups of flour (8.5 oz)
- 1/3 cups of corn starch
- 2 tbsp of baking powder
- A pinch of salt
- 3 tbsp. of orange juice
- 1 tbsp. of grated orange rind
- 5 egg whites
- 1 tbsp of sugar
- 2 cup of orange juice (500 ml)
- 1 cup of water (250 ml)
- 1 cup of sugar (7 oz)
Churn the butter along with the sugar (by hand) until forming a cream.
Add the yolks one by one and the orange rind.
Sift the flour with the corn starch, salt and baking powder and add it to the previous preparation alternating with the orange juice.
Lastly, whisk the egg whites to firm peaks along with a tbsp sugar. Add softly to the previous preparation.
Pour the preparation into an English pudding mold and take to moderate oven during 40 minutes, approximately, depending on each oven.
Place the orange juice, water and sugar in a small saucepan. Place over flame and and once it boils, leave it for another 6 minutes. Remove the flame and allow cooling.
Once the cake is away from the oven, pour the cold syrup on it.
Leave as is until it cools and then demold. It can be decorated with meringue and orange segments.