This recipe substitutes raw sugar for white sugar and makes a superbly moist, not too sweet cake. Note that sugar has already been reduced to half the amount in the original recipe, so do not reduce it further.Butter 200g (I use SCS brand for its great buttery taste)
Raw granulated sugar(light brown colour), 100g
Four egg yolks
3 egg whites
1 tsp raw sugar
Plain flour 170g
Milk Powder 2 tbsp
Baking powder 1.5 tsp
Orange juice, freshly squeezed, 90ml
Zest from one orange, finely chopped
Brandy 4 tsp
Vanilla essence 1 tsp
1) Beat butter and sugar until light. Add 4 egg yolks one at a time, beating well after each addition. Beat mixture until creamy.
2) Add orange zest, followed by vanilla essence and brandy. Beat to blend.
3) Sift flour, milk powder and baking powder together 3 times.
4) Preheat oven to 175 deg celcius.
5) In a separate bowl, beat 3 egg whites with 1 tsp raw sugar until stiff i.e. egg white forms soft peaks and should not flow out when you turn bowl over.
6) Fold flour, egg white and orange juice into butter and egg mixture gently. This must be done manually, do not use beater. Blend gently in one direction, until ingredients are just blended. Important : do not overblend.
7) Pour batter into cake tin lined with baking paper. Bake at 175 deg c for 10 minutes and then 150 deg c for 30 mins to an hour. Check with wooden skewer (clean satay stick ok) at 30 mins to see if cake is still wet in centre. If wet, let it bake for another 10-15 mins before checking again. My cake was done after 30 mins at 150 deg c. Might be different in other ovens as my oven is more than 20 yrs old and I suspect the temp might be a bit off.
