Hoenderkop cake

Recipe from: 9/23/1993 12:00:00 AM
Ingredients 10
Servings 0
Time 15-20 minutes

Ingredients

  • 5
    extra-large egg yolks
  • 150
    g
    sugar
  • 10
    ml
    each grated orange and lemon rind
  • 100
    ml
    olive oil
  • 125
    ml
    sweet dessert wine
  • 120
    g
    cake flour
  • 2
    ml
    salt
  • 7
    extra-large egg whites
  • 2
    ml
    cream of tartar
  • sifted icing sugar
 

Method

50 minutes
 
Preheat oven to 180 ºC (350 ºF). Grease and line a 20 cm spring form cake tin. Beat the egg yolks lightly and gradually beat in half the sugar. Beat till thick and light before gradually adding the rind, olive oil and dessert wine while beating continuously. Sift the cake flour and salt together over the egg mixture. Fold in. Beat the egg whites and cream of tartar until soft peaks form and gradually beat in the other half of the sugar. Fold the egg white mixture into the egg yolk mixture. Turn the mixture into the prepared tin and bake for 20 minutes. Reduce the heat to 150 ºC (300 ºF) and bake for another 20 minutes. Turn off the oven and leave the cake inside for another 10 minutes. Remove and turn out of the tin. Dust with icing sugar. Serve with cream into which a little brandy and castor sugar have been beaten. Makes a medium-sized cake.
 

Read more on: bake  |  eggs
 

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