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*ingredients:
°3 teaspoons of orange zest
°6 egg whites
°6 egg yolks
°2 teaspoons baking powder
°1 12 cups of cake flour
°1 cup confectioners' sugar
°1/2 teaspoon cream of tartar
°1/2 teaspoon salt
°1 teaspoon vanilla
°1 cup white sugar
°1/2 cup fresh orange juice
°5 tablespoons of soft butter
*Directions:
Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake tin with flour.
In a large bowl, beat the butter and white sugar together until the mixture is light and fluffy. Beat in the egg yolks, one at a time, until completely incorporated.
In a separate bowl, whisk the egg whites with the cream of tartar until stiff peaks form.
Mix the cake flour, baking powder and salt in another bowl.
Gradually add flour mixture to butter mixture, alternating with fresh orange juice, until just combined.
Add the egg whites, then gently add the orange peel.
Pour the mixture into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Sprinkle confectioners' sugar on top of the cake just before serving.
Enjoy !
