The flavour of Oranges with the lightness of air - made with oil which keeps cake soft even when in the refrigerator
3 eggs
115 gms flour
125 gms castor sugar + 25 gms castor sugar
1/2 tbsp baking powder
1/2 tsp salt
60 ml sunflower oil
60 ml freshly squeezed orange juice
1 tbsp grated orange rind
Separate egg yolks and white. Do this with cold eggs and leave to come to room temp.
Beat egg whites till soft peaks. Slowly add in, a tablespoon at a time, of the 25 gms sugar. Beat until stiff peaks.
In a separate bowl, whisk together the flour, baking powder and salt.
Add in the egg yolks, oil, orange juice and rind.
Mix well till incorporated. I use a hand mixer for this.
Slowly fold in the egg whites, using a whisk, ensuring you don't overbeat and deflate them.
Pour into a lined 12 cm tin and bake at 170 C for 55 mins
Leave to cool in pan for 5 mins then upturn and cook on a wire tray.
Glaze the top with melted marmalade.
