Ingredients
1¾ cups plain flour
1/3 cup cornflour
1 Tbsp baking powder
½ tsp salt
1¼ cups caster sugar, plus ¼ cup extra
6 eggs separated, plus 1 extra egg-white
2 oranges, grated zest, plus ¾ cup juice, plus extra zest to serve
½ cup vegetable oil
1 tsp vanilla extract
½ tsp cream of tartar
Icing
1½ cups icing-sugar mixture
20g butter, melted
1-2 Tbsp lemon juice
Method
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Preheat oven to moderate, 180°C. Line base of 22cm angel-cake pan (see cook's tip) with baking paper.
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Sift combined flours, baking powder and salt into a large bowl. Stir in sugar. Make well in centre.
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In a jug, whisk yolks, juice, zest, oil and vanilla together. Lightly stir into flour mixture.
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In a large bowl, using an electric mixer, beat all egg-whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add extra sugar, beating until stiff, until glossy peaks form.
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Lightly fold egg-white mixture into batter until combined. Pour into ungreased angel-cake pan.
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Bake 50-60 minutes, until cooked. Invert cake onto a rack - leave in pan. Cool 1½ hours, until cold.
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Line a wire rack with baking paper. To remove from the pan, run a butter knife or metal spatula around the outside and inside edges. Invert onto rack.
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To make the icing, sift icing-sugar mixture into a large bowl. Stir in butter and enough juice to make a runny consistency. Pour over cake. Sprinkle with extra zest.
Cook's tip
An angel-cake pan is a ring pan with a removable bottom. It has a 15-cup capacity and does not require greasing.
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