Dust and grease a mould with oil followed by dry flour. Tap the excess flour off and keep aside.
Separate the egg yolks and egg whites. My way of separating is given in Note 5 below although any method may be used.
Sieve flour with baking soda and salt. Keep aside. Refer Note 4 below, if confused with 7/8 cup measurement.
Beat egg yolks with 2/3 cup of sugar till we get a creamy light yellow mix. With an electric mixer, it will take at-least 5-10 minutes on high speed.
Add orange juice, orange zest and vanilla essence to this mixture and beat again for couple of minutes till the ribbon consistency is achieved. Keep aside.
With a clean and dry whipping attachment, beat egg whites for a minute to form light bubbles. Add vinegar and beat till soft peaks.
Gradually add 1/3 cup of sugar and continue beating until you get soft peaks. Keep aside.
Preheat oven to 350 degree F around 175-180 degree C.
Sieve the dry flour mix in batches to the egg yolk mixture and fold everything well.
To this, add the egg whites in at-least 3 batches and fold gently without breaking the air pockets formed in the whites. Once everything mixed, stop over mixing as this may make the cake hard.
Transfer the batter to the greased mould (Max till half the height of mould).
Bake in the preheated oven for 30-35minutes or until a toothpick inserted comes out clean.
Let it cool down slightly before cutting through the edges to de-mould.
Cool down in a wire rack within 30 minutes.
Note:
The bowl in which egg whites are kept need to be clean and dry to get the right consistency when whipped.
Egg whites should not have any trace of yolks in it.
Orange Juice if substituted with plain water will give normal sponge cake.
My method of measuring flour is: a) Sieve about 1 1/4 cup of flour to a bowl. b) From the sieved flour, measure 1 cup and transfer to a new bowl. c) From the measured and sieved 1 cup, measure 1/8 cup and remove it from the bowl.
My method of separating whites and yellows requires 3 bowls :
Bowl 1: For collecting each whites during the process. Incase while breaking the egg, if yolk falls into whites, you can discard just one egg and not the whole lot.
Bowl 2: For collecting yolks.
Bowl 3: For collecting whites.
Make a crack smaller than the yolk would be, on one end of egg and tilt the egg slowly to let the whites fall into Bowl 1. When almost all of the whites is fallen, make a bigger crack and let the yolk fall into Bowl 2. If any whites remain, let it fall to Bowl 1. Add the 100% whites to Bowl 3, emptying Bowl 1. Repeat for all the eggs.
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