Wonderful with afternoon tea, serve this wonderfully citrus cake with as much or as little glaze as you want. The trick is to let the cake cool completely before removing from the form. You’re going to have to wait a bit before diving into this one! Recipe courtesy of Red River College, Culinary Arts program.
2 cups all purpose flour (500 mL)
1 ½ cups sugar, divided (375 mL)
1 Tbsp baking powder (15 mL)
1/2 tsp salt (2 mL)
7 eggs, separated (7)
¾ cup orange juice (175 mL)
½ cup canola oil (125 mL)
2 tsp vanilla (10 mL)
2 Tbsp orange zest (30 mL)
2 Tbsp fresh, chopped, rosemary (30 mL)
½ tsp cream of tartar (2 mL)
1 ½ cups icing sugar (375 mL)
2-3 Tbsp orange juice (30-45 mL)
½ tsp orange extract (optional) (2 mL)
2 cups all purpose flour (500 mL)
1 ½ cups sugar, divided (375 mL)
1 Tbsp baking powder (15 mL)
1/2 tsp salt (2 mL)
7 eggs, separated (7)
¾ cup orange juice (175 mL)
½ cup canola oil (125 mL)
2 tsp vanilla (10 mL)
2 Tbsp orange zest (30 mL)
2 Tbsp fresh, chopped, rosemary (30 mL)
½ tsp cream of tartar (2 mL)
1 ½ cups icing sugar (375 mL)
2-3 Tbsp orange juice (30-45 mL)
½ tsp orange extract (optional) (2 mL)
