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- 1 cup broken yolks (about 14 large yolks)
- 1-1/2 cups sugar
- 1 250-gram package unsalted baking margarine
- 2 cups flour, plus a little for the pans
- 2 teaspoons orange zest
- Juice of 1/2 of a small orange
- Preheat the oven to low-moderate heat.
- Warm the yolks slightly for about 3 minutes in a microwave open on a very low heat, opening them to stir about every minute. Microwave ovens heat very unevenly, and eggs cook very fast.
- Using the whipping attachment, put the yolks in an electric beater with 1/2 cup sugar. Beat at medium speed.
- Reserve a little of the margarine to grease the pan. Using very low heat, melt the remaining margarine in a microwave oven, opening it occasionally to stir.
- Add the remaining sugar in a few batches, increasing the speed each time.
- After about 10 minutes of beating, the egg mixture will hold peaks, and will be the intense off-white color which some people call lemon yellow. Gradually fold in the flour, melted margarine, zest, and orange juice.
- Grease and flour two 28x20-centimeter rectangular cake pans.
- Bake for about 15 minutes, until the tops begin to brown.
- You can serve the cakes as is, or iced with royal icing, or make a layer cake of the two cakes with royal icing as a filling between the layers as well. You can also substitute 1/2 cup rose water for the juice and zest.
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