This light cake is similar to an angel food cake, but a little denser. The 7 (yes, seven!) eggs are divided and whipped seperately, then combined in a gentle, folding manner. This makes the cake light and fluffy, so be patient and follow the directions carefully-it's well worth the effort.
Ingredients: Cake: 2 1/4 cups cake flour, 1 1/2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup canola oil, 7 cold large eggs, seperated, 1/2 cup fresh orange juice, 1/4 cup water, 2 teaspoons finely grated orange zest, 1 teaspoon vanilla extract, 1/2 teaspoon cream of tartar. Glaze: 1 cup confectioners' sugar, sifted, 2 tablespoons unsalted butter, melted, 2 1/2-3 tablespoons fresh orange juice.
Instructions: `Preheat the oven to 325 degrees. Have ready an ungreased 10" tube pan with a fixed bottom and small feet spaced evenly around the rim (I used a bundt cake pan).
Sift the flour, 1 cup of the granulated sugar, baking powder, and the salt into a large mixing bowl. Using a large spoon, make a well in the center, and add the oil, egg yolks, orange juice, water, orange zest, and vanilla extract. Beat the mixture until well blended, smooth and thick, about 3 minutes.
Combine the egg whites and cream of tartar in a large, clean bowl. Beat on medium speed until foamy, about 1 minute. Increase speed to medium-high and continue beating until the whites form soft peaks when you lift the whip, 2-3 minutes. Gradually beat in the remaining 1/2 cup of granulated sugar, then beat for 1 minute longer until shiny and stiff. Gently fold about 1/3 of the beaten whites into the beaten yolk mixture. Spoon the remaining egg whites on top and fold in until no white streaks are visible.
Using a spatula, transfer the batter to baking pan and smooth the top. Bake until the top is lightly browned, feels firm to the touch, and a toothpick inserted near the center comes out dry, 55-60 minutes. Using pot holders, invert the pan and stand it on its feet on a wire rack (I just placed my bundt pan on a wire rack without inverting it). Let cool until the cake is cool to the touch, about 1 hour. Run a thin knife around the sides and center tube of the pan to loosen the cake, then invert onto a plate. Invert a wire rack over the cake and invert the plate and rack together, so the cake is top side up on the rack. Remove the plate. Let cool completely, about 45 minutes.
Make the glaze: In a small bowl, using a spoon, stir together the confectioners' sugar, melted butter, and 2 1/2 tablespoons of the orange juice until a thick, smooth glaze forms, adding additional juice if needed to achieve a pourable consistency. Use the spoon to drizzle the glaze over the cooled cake, letting it drip down the sides. Cut into 12 wedges and serve.
Williams-Sonoma "Mastering Cakes Fillings & Frostings" by Elinor Klivans, Free Press, A Division of Simon & Schuster, Inc., New York, NY, 2005.
"Let's Bake a Cake!"
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