Gateau a L'Orange [Orange Spongecake]
recipe from Mastering the Art of French Cooking
9" round cake pan
2/3 cup sugar
4 egg yolks
the grated rind of one orange
1/3 cup strained orange juice
pinch of salt
1 1/4 cups sifted cake flour
4 egg whites
pinch of salt
1 tbsp sugar
Preheat oven to 350 F.
Butter and flour the cake pan and measure out the ingredients. Gradually beat the sugar into the egg yolks and continue beating until the mixture thickens and forms a ribbon. Add the grated orange peel, orange juice and salt. Beat for a moment or two until the mixture is light and foamy. Then beat in the flour.
Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the batter, delicately fold the rest.
Immediately turn into prepared cake pan and run the batter up to the rim all around. Bake in middle position for 30-35 minutes Cake is done when it has puffed and browned and shows a faint line of shrinkage from the edge of the mold.
(According to Julia, American flour differs from French flour, and after reading about this i think now i understand why my baking sucked so bad, so i tried Julia's method on this one and it worked beautifully. When a french recipe calls for flour combine American All-purpose flour and Cake Flour at 3-1 ratio. From my experience this proved to be right, and going on forward i'll be testing this on portuguese cake recipes as well)