1 cup cake flour (not self-rising)
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
5 tablespoons canola oil
1/3 cup fresh orange juice
2 teaspoons finely grated fresh orange zest
2 teaspoons finely grated fresh lemon zest
1 teaspoon vanilla
1/2 teaspoon cream of tartar
Confectioners' sugar for sprinkling
Citrus Syrup (see recipe below)
Special equipment: a 1 1/2-quart (about 8-inch) Kugelhupf or bundt pan
Preheat oven to 350°F (180°C). Butter and flour pan, knocking out excess flour.
Into a large bowl sift together flour, 1/2 cup granulated sugar, baking powder, and salt. Separate eggs. In a small bowl whisk together yolks, oil, orange juice, zests, and vanilla and whisk mixture into flour mixture until batter is smooth.
In another large bowl with an electric mixer beat whites with cream of tartar until they just hold soft peaks. With mixer on low speed gradually add remaining 1/4 cup granulated sugar and beat until whites hold stiff, glossy peaks. Stir about one third whites into batter to lighten and fold in remaining whites gently but thoroughly. Spoon batter into pan (batter will reach top of pan).
Bake cake in middle of oven until golden and a tester comes out clean, about 40 minutes. Immediately invert pan onto a rack and cool cake completely in pan upside down on rack. Run a thin knife around outer edge of pan and turn cake out of pan onto a serving plate. Cake may be made 2 days ahead and kept in an airtight container at cool room temperature.
Sprinkle cake with confectioners' sugar and serve, sliced, with syrup.
Makes 6 servings.
3/4 cup sugar
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
In a 1 1/2-quart saucepan stir together sugar and juices and simmer, stirring occasionally, 5 minutes, or until sugar is dissolved and syrup is slightly thickened. Cool syrup. Syrup may be made 3 days ahead and chilled, covered.
Makes about 1 1/4 cups syrup.
Source: Gourmet Magazine-February 1999
Date: August 2, 2003