Orange juice- 70 gm
Vegetable oil- 40 gm
Salt- ¼ table-spoon
Plain flour or Cake flour- 55 gm
Zest from 2 oranges
Egg yolks-4 + whole egg-1 (60 gm each)
Egg white- 150 gm
Cream of tartar- ¼ tsp
Sugar- 60 gm
First of all Preheat the oven to 160 deg C with a tray of boiling water on the most bottom rack.
Line baking sheet at the bottom of an ungreased 7 inch square pan.
Whisk egg yolks,and vegetable oil until frothy and add orange juice, mix well.
Sift in flour, salt and orange zest, mix well set aside.
Using an electric mixer, whisk egg white, cream of tartar until foamy.
Gradually add castor sugar till peak form (not stiff).
Mix ⅓ of meringue with yolk batter with a rubber spatula.
Then pour in remaining meringue. Fold gently to mix well.
Pour batter into pan and tap pan lightly to remove air bubbles.
Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.
Remove cake immediately after baked and invert cake on wire rack to cool.