Castor Sugar - 300 grams
Baking powder - 2 teaspoons
Salt - 1/2 teaspoon
Canola oil - 108 grams
Orange juice, freshly squeezed - 3/4 liquid cup
Grated orange zest - 2 tablespoons / 12 grams
Pure vanilla extract - 1 teaspoon
Cream of tartar - 1 1/4 teaspoons
- Preheat the oven to 170C.
- In a large mixing bowl, combine the flour, baking powder, salt and all but 2 tablespoons of the sugar and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest and vanilla and beat with electric mixer 1 minute or until smooth.
- In another large mixing bowl, beat the egg whites until frothy, add the cream of tartar and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons of sugar until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk or slotted skimmer until just blended.
- Pour into a 10-inch, 2-piece ungreased tube pan (the batter will come to 1 inch from the top) and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (about 1 1/2 hours).
- Remove the pan from the bottle, loosen the sides with a long metal spatula and remove the center core of the pan. (Dislodge the bottom and center core with a metal spatula or thick sharp knife. A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and re-invert onto a serving plate.
45g (1/4 cup) icing sugar mixture
- To make the icing, use an electric beater to beat together the sour cream and icing sugar in a medium bowl until combined.
- Spread the icing over the cake and sprinkle with toasted pistachio if you like.