It was a good thing sis-in-law borrowed my usual baking book. I had to dig out my folder of recipes printed off the net, most untried and some 10 years old even. This one came off epicurious.com and I’ve done the usual modification to my own taste. The cake turned out surprisingly good. Somehow the clove brought out the freshness of the orange zest and lifted the flavour very well. This is a great recipe also because it uses up egg whites, the bane of kitchen leftovers.
I served it with yogurt, honey and orange slices for breakfast and it made for a faintly indulgent yet not too sinful start to the day.
240g plain flour
½tsp bicarbonate of soda
1tsp cream of tartar
¼tsp ground cloves
zest from 1½ oranges
1 tsp vanilla extract
2 egg whites
- Preheat oven to 160°C. Line and butter a loaf pan.
- Combine the flour, bicarbonate of soda, cream of tartar, salt and ground cloves.
- Beat butter, sugar and orange zest till creamy. Add in the eggs one by one, beating in between each addition, followed by the egg whites and vanilla extract. Beat till light and creamy.
- Fold in the flour mixture and milk alternately till you get a thick batter.
- Smooth into loaf pan and bake for 50 to 60 minutes or until a satay stick comes out clean. Let cool in pan and slice when cold.
Makes 1 large loaf, approx 12 thick slices.