I first saw this recipe in a Eye doctor's place!(Really!). Went for my regular annual checkup and they had these plethora of mags lying around among which was this Taste of Home edition. I was flipping through it when I saw this recipe. It clicked immediately and since I had no paper or pen to note it down, I used my phone camera to copy the same. The only changes I made to it(and that's only cos I wanted to use all my oranges and nothing else!) was to increase the Orange juice and decrease the no. of eggs whites from 4 to 2 to accommodate more Orange juice. I also added Orange zest for that extra zing.The rest was just right for me.
Made this 2 weeks ago - it was a huge hit! Am going to make it again today!!
Thank you so so much for making my day so much more brighter. At the end of the day, you make everything tastes so good in your kitchen and to think I get a small credit for it is like keeping the cake and eating it too. Appreciate your kind words :) --DK
The beauty of the cake is that the egg whites add that amazing texture to the cake. But if you want to make a substitute you can use 1/4 cup of orange juice or apple sauce or silken tofu. Hope this helps :) --DK
The cake will be brownish with little touch of orange on the sides. I think the problem was with using all purpose flour. It comes out best with cake flour. But in case it is not available, though u can use APF, it cannot be done on 1:1 ratio. To make correct substitution pls use : 1. Place 2 tbsp cornstarch in 1 cup and fill the rest up with All Purpose flour 2. 1 cup all purpose flour minus 2 tablespoons You can refer this link With Baking Substitutions for other such Ingredient replacement. http://chefinyou.com/2009/07/substitutes-in-baking-101/ . Hope this is helpful to you.