Whew. I survived mother’s day. Our church hosted a tea for 120 ladies. We recruited men to serve, and I conned my husband into running the kitchen. Needless to say, the months heading up to the tea has been insanely busy. I have been doing school full time, I work full time, I’m a pastor’s wife, and at some point in all of the craziness, we had to eat. We’ve eaten a lot of pancakes and sandwiches. (I’m sick of them, lol)
Today was operation: clean kitchen. It’s been sadly neglected in our many days of not being home, and the table somehow always manages to collect the odds and ends. Someday, I will figure out a better system for our mail! As I was cleaning, I realized I had oranges that needed to be eaten right then or dumped. I was going to dump them, but then I felt bad. (starving people everywhere scenario) so I decided to make an orange cake.
I wasn’t sure about this recipe because it called to separate the egg whites from the egg yolks and drop the yolks in one at a time, mixing well between additions. Then, it asks me to beat the whites until stiff peaks form, then gently fold it in. I was hoping it wasn’t necessary, so I did some research. Apparently it IS necessary. I found some good information here and here.
The batter was very thick before I added the egg whites, almost like a bread. But once I added the whites, it was much easier to deal with. It made my entire house smell delicious while it baked!! I’ve also discovered the dollar tree carries parchment paper. If you’ve never worked with parchment paper, you’re missing out. Layer it in your pan, spray it, and pop it in the oven. When it’s done, you just pull the paper away. No scrubbing a messy pan. Just pop it in the dishwasher, and boom. You’re done.
This recipe gives a pleasant hint of orange. It isn’t overpowering, and it’s wonderfully light and fluffy.
2/3 cup butter
1 1/4 cup sugar
4 large eggs, separated
3 large oranges
2 cups all purpose flour
1 tsp baking powder
Grease an 8×8 pan, or line with parchment paper. Preheat oven to 350. Beat butter and sugar on medium speed, until creamy and fluffy. (Should be about 2 minutes) Add the egg yolks one at a time, beating well in between each addition.
With the mixer on a low speed, add the juice from the oranges. The mixture may look curdled at first, but that’s ok. It will smooth out as you mix it.
Slowly add the flour and baking powder beating on low speed. In a separate bowl, beat the egg whites until stiff peaks form. Add them to the batter, folding in carefully to not break up the air bubbles. Bake for 30-40 minutes, or until golden brown.