• Helen Dissell

Spicy Oil Cake Recipe

The essences can be substituted for any flavouring essence and the spices left out for a simply lovely sponge that keeps and cuts well. Alternatively you can substitute the orange juice in this recipe for a liquor or essence  of your choice or simply water for children's cakes.


Ingredients:

3 extra large eggs, separated 210g castor sugar 125 ml sunflower oil 125ml unsweetened orange juice 5ml vanilla essence 3ml lemon essence 5ml ground cinnamon 5ml ground mixed spice 210g self raising flour, sifted


Method: 1. Place egg yolks, castor sugar, oil and 2 essences in a mixing jug and beat well.

2. Add orange juice and beat further.

3. Whip egg whites until stiff.

4. Sift together the flour and the spices.

5. Pour yolk mixture into the flour mixture and fold in well.

6. Add stiffly beaten egg whites to batter mixture and fold in well.

7. Pour into a 8” tin and bake for 1hr or until firm to touch depending on oven.

The essences can be substituted for any flavouring essence and the spices left out for a simply lovely sponge that keeps and cuts well. Alternatively you can substitute the orange juice in this recipe for a liquor or essence  of your choice or simply water for children's cakes.



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