2 cups flour
4 tsp. baking powder
½ tsp. salt
1 ½ cup sugar
¾ cup Basiks at Home™ Blood Orange oil
6 large eggs, separated
2 TBSP. orange zest
¼ tsp. cream of tartar
Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and ¼ cup cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined .Pour batter into a 10″ footed angel-food cake pan with a removable bottom; bake until a toothpick inserted comes out clean 55-60 minutes. Remove from oven; invert; still in pan onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve with whip cream. Can be done in a Bundt Pan as well.
Can Substitute Blood Orange EVOO for Lemon, Lime or Walnut Oil.
Can Substitute oranges then for lemons, limes or chopped walnuts