I'm no food stylist, unlike these two amazingly talented women at Canelle et Vanille and Tartelette. (Go and take a peek, you'll be blown away by their beautiful creations and wonderful photography.) And I'm no chef either. Which is why I love the recipe for this brilliant orange cake so much.
The recipe came from a 1995 Australian Gourment Traveller. An article featured the magazine's recipe pick of all the great desserts. The best Tiramisu recipe, the best Lemon Tart recipe, the best Muddy Mud Cake recipe, and the best Orange Tea Cake recipe.
I guarantee you will love this recipe, and it's very easy. I think it's the beating of the egg whites that makes it so yummy.
185 g butter (or 1lb, 6.5oz)
185 g caster sugar
finely grated rind of 3 oranges
3 large eggs, separated
185 g self raising flour, sifted
3/4 cup orange juice
julienned rind of 1 orange to decorate
Beat butter, sugar and orange rind until light and fluffy. Beat in egg yolks. Fold in flour in 2 batches, alternating with orange juice. Whisk egg whites until soft peaks form and fold gently into the mixture.
Spoon into a buttered and base lined 9 x 22cm (3 1/2" x 8 1/2") loaf pan and bake at 180C (356F) for 45 minutes or until cooked when tested with a skewer. Stand in tin for 5 mintues before turning out on a wire rack to cool.
For icing, stir melted butter and enough orange juice into icing sugar to give a spreading consistency. Spread cooled cake with icing and scatter with julienned orange rind.
(Folding in the egg whites separately gives a crisp crust and makes the cake light.)