Grandma Yvette's Orange Cake
This cake has been part of every visit to my grandmother's over the years. Its flavor takes me straight back to sweet childhood memories — nothing beats Grandma's original.
By Noga Schryer · October 5, 2020
Ingredients
- 4 large eggs, separated
- 1 cup orange juice
- Orange zest
- 1/2 cup oil
- 1 packet vanilla sugar
- 2 cups self-rising flour
- 1.5 cups sugar
Instructions
- 1
Mix the egg yolks, orange juice, flour, orange zest, oil and half the sugar.
- 2
Whip the egg whites with 3/4 cup sugar for about 5 minutes until very stiff — the meringue should hold firm peaks.
- 3
Fold the meringue into the rest of the batter.
- 4
Bake at 160°C for 50 minutes, ideally in a tall pan or a parchment-lined jachnun pot. This amount fits a 20 cm pan for a tall cake.
Noga's tip
Serving ideas: dust with powdered sugar, or slice the cake into 2–3 cm layers and fill with whipped cream.