Japanese-Style Orange Cake
- 4 eggs separated
- 1/2 cup sugar
- 1/2 cup cake flour
- 3 tablespoons cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1/4 cup olive oil
- 1 Limoneira® orange zest & juice
- 1/2 teaspoon salt
- Preheat the oven to 340ºF. You’ll need a 7-inch chiffon pan—but don’t grease it. Line the bottom with parchment paper, but leave the sides bare; the cake needs to cling to the sides. You’ll also need a large baking pan you can fill with water bath, and then place the cake pan inside.
- Add the egg whites to a medium sized bowl. Place it in the fridge until you are ready for it.
- Add the egg yolks to a medium sized bowl. Beat until lemon colored. Add most of the sugar as you continue to beat, reserving about 2 or 3 tablespoons.
- Beat in the orange juice, oil, and salt until the mixture is smooth.
- In a separate bowl, measure all the flour, baking powder, ground cardamom, and orange zest. Mix together until well blended.
- Blend the flour mixture with the egg yolk mixture, folding the batter over until well blended.
- When it’s smooth, take the bowl from the fridge, and beat the egg whites until they are stiff, adding the last of the sugar as they begin to stiffen.
- Fold about a third of the beaten egg white into the batter, until the batter is only just blended.
- Repeat with the remaining two thirds of the egg whites. Avoid over mixing – success depends on keeping the batter light.
- Place the pan of water (at least 1 1/2″) into a middle rack of the oven.
- Transfer the cake batter into the chiffon (or similar cake) pan. Place it gently in the water bath.
- Bake for 30 to 40 minutes. You may have to turn the pan once or twice to avoid over browning on one side.
- Reduce the heat to 250°F. Bake for another 15 to 20 minutes. The top should spring back when you touch it gently.
- Remove from the pan, and allow to cool.
- Garnish with icing sugar and/ or orange zest, as desired.