Last February was the celebration of the Chinese New Year. I bought 13 oranges for good luck for the coming year. As to the number 13, I have no idea because the superstitious people perceive this number as not a good one and the color orange I guess is auspicious to the Chinese during this holiday.
Note: This cake can be drizzled with orange glaze or covered with the Seven Minute Frosting.
Prepare a tube pan (this pan is usally used for chiffon cakes).
Pre-heat oven to 325 degrees Fahrenheit.
2 1/4 cups sifted cake flour
1 1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/c cup vegetable oil
3/4 cup orange juice or water
7 egg yolks
1 teaspoon orange extract
1 teaspoon vanilla
1 cup egg whites
1/2 cup sugar
Note: if you are using 3/4 cup water instead of orange juice make the orange extract
2 1/2 teaspoons instead of 1 teaspoon
Sift together the first 4 ingredients and put in a bowl. Make a well in the center and add the
following: oil, yolks, orange juice or water, orange extract and vanilla. Beat with a wire
whisk until smooth. Pass thru a strainer to make sure the mixture is lump free. Set aside.
Beat egg whites until stiff but not dry. Pour yolk mixture very thins tream into the egg whites.
With a rubber spatula, fold gently until well incorporated. Pout onto ungreased tube pan.
Bake for 45 minutes or when cake tester comes out clean.
Turn over in a plate and let cool.
1 cup sifted powdered sugar
1 tablespoon orange juice concentrate
Mix. Drizzle on the cake.
or you can cover with
Seven Minute Frosting
3/4 cup sugar
1 tbsp light corn syrup
2 tbps water
3 egg whites.
Mix all ingredients and put on top of double boiler.
get a candy thermmometer and wait till it reaches 160 fahrenehit..
mix with high speed of electric mixer on top of double boiler...when fluffy remove from heat...and beat some more...