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Instructions
Beat the egg yolks with a mixer for
about 4 minutes until they become a light pastel yellow.
Very very slowly drizzle in the sugar. Add salt and orange zest, Sift in
half of the flour measured mixing on medium low speed with your mixer.
Turn mixer off.
Mix juice and boiling water together. Add half of the juice water to the
batter slowly while stirring fast with a whisk. Sift in the rest of the
flour and baking powder and fold into the batter. Now fold in the rest
of the juice water, mixing well but only enough to combine the
ingredients smoothly.
Pour into ungreased angel food cake pan ( with the hole in the middle ).
Shake the pan to release bubbles and distribute batter evenly. Bake
at 320 F ( 160 C ) for 45 - 50 minutes. Cool cake before inverting. |
