Orange Loaf Cake Recipe
Ingredients
| Pastry flour | 1 3/4 Cup (16 tbs), sifted | |
| Cornstarch | 1/2 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Baking powder | 3 1/2 Teaspoon | |
| 1 cup fine granulated sugar | ||
| Egg yolks | 3 | |
| Orange rind | 1 Teaspoon, grated | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| Oil | 3/4 Cup (16 tbs) | |
| Egg whites | 3 | |
| 1/2 cup fine granulated sugar | ||
| Orange Butter Icing | ||
Directions
Sift the first five ingredients into a large mixing bowl.
Make a well in the centre and add egg yolks, rind, juice, water and oil.
Mix on low speed, then beat on medium speed until light and fluffy, for 2 or 3 minutes.
Scrape down the bowl two or three times.
Beat egg whites until fluffy, then beat in the 1/2 cup sugar and beat until very stiff.
Fold batter into the egg-white mixture.
Grease a 2-inch-deep 9 1/2-or 10-inch square pan.
Pour in the batter and bake at 350F for 40 to 55 minutes, or until cake tests done when toothpick comes out dry.
Cool completely and spread with Orange Butter Icing.
Orange butter ICING: Beat 1/4 cup soft butter and 1/2 teaspoon grated orange rind with 2 cups sifted icing sugar and sufficient orange juice to moisten to a spready consistency.
Make a well in the centre and add egg yolks, rind, juice, water and oil.
Mix on low speed, then beat on medium speed until light and fluffy, for 2 or 3 minutes.
Scrape down the bowl two or three times.
Beat egg whites until fluffy, then beat in the 1/2 cup sugar and beat until very stiff.
Fold batter into the egg-white mixture.
Grease a 2-inch-deep 9 1/2-or 10-inch square pan.
Pour in the batter and bake at 350F for 40 to 55 minutes, or until cake tests done when toothpick comes out dry.
Cool completely and spread with Orange Butter Icing.
Orange butter ICING: Beat 1/4 cup soft butter and 1/2 teaspoon grated orange rind with 2 cups sifted icing sugar and sufficient orange juice to moisten to a spready consistency.
Chef
