ClemenGold Cake (Bolo de Laranja) – By Barbara Sheard
1, 1/4 cups (250g) white sugar
250g butter, softened
5 eggs, separated
…1, 1/2 cups (375ml) cake flour
zest of one ClemenGold
1/3 cup (80ml) ClemenGold juice
1/2 tsp (7ml) baking powder
Icing
150g icing sugar, sifted
3/5 cup (150ml) ClemenGold juice
- Preheat oven 180 degrees C
- Beat together the butter and sugar until fluffy. Add egg yolks and beat until well incorporated.
- Whisk egg whites until stiff – add to creamed mixture, along with flour, zest, ClemenGold juice and baking powder. Whisk until light and fluffy. The batter should have small air bubbles – use whisk/blender to achieve this.
- Grease 20 cm cake pan. Pour batter into pan. Bake 1 hour.
- Remove cake from pan and allow to cool completely.
- Prepare icing by mixing the ClemenGold juice and icing sugar together. The icing should be runny.
- When cake is cool, drizzle with icing.
Serves 8 – 10