This is the “125” cake…
As in 125 grams, or 4.5 oz. equal parts of
Butter, flour and sugar.
First:
Using a pastry brush in an upward motion,
Coat a loaf pan with butter,
From the bottom of the pan up.
Refrigerate the mold while you prepare the cake.
Preheat the oven to approximately 200º C / 400 º F.
Separate the egg yolks from the whites.
Using an electric or hand whisk, beat the yolks with the butter.
When the mixture turns to a pale yellow and doubles in volume,
Add the sugar, and continue beating.
Incorporate the flour and the baking powder.
Beat some more.
This is a quick and easy step.
Whisk the egg whites until stiff.
Incorporate the whipped egg whites into the dough.
First, incorporate only a spoonful of whipped egg whites to the dough
Then, using a spatula,
Slowly mix the rest of the whipped egg whites.
The turn of the wrist and motion are important here:
Work your way from the sides of the bowl,
Towards the center,
Lift the dough with the whipped egg whites as you go along.
Brush the skin of the orange thoroughly under cold running water.
Grate the zest, and
Incorporate into the dough.
Fill the loaf pan halfway with the dough.
Place in the oven.
Lower the temperature to 180º C / 350 º F.
Bake 45 to 50 minutes.
While the cake bakes,
Prepare the syrup to drizzle over the cake.
In a saucepan, place the sugar, water, and
The zest of an orange (collected with a vegetable peeler,)
With a clove.
Bring to a boil.
Switch off the heat.
When the syrup cools down to warm,
Incorporate the juice of two freshly squeezed oranges
(strain the pulp) –
As an indication, you should obtain approximately
A half-liter (1 pint) of syrup with the orange juice.
The cake is now risen and golden, and
The blade of a knife comes out clean…
It’s ready!
Let the cake cool before unmolding on a pastry rack
(or an oven rack if you don’t have one!)
Under the rack, place a shallow dish to collect the
Syrup that will drench the cake.
Using a ladle, soak up the cake.
Renew the operation until the syrup is all used up.
Enjoy right away!!
- Always butter the inside of a mold from the bottom up
Using a brush.
The cake ‘rises’ in that direction!
In this case, the butter is soft.
- Never over-beat the egg whites:
Stop when the egg whites are stiff enough
to form peaks at the tip of the whisk.
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Every family has its very own tradition
and institution:
ours is this cake.
The children prepare it together
on Saturday afternoons
with Helen!
very easy
Decorate this cake with chilled orange segments.
Why not drizzle some orange-flavored orange caramel
Over the oranges?
(*see ‘Caramel” basics)
For the Cake:
➢ Butter for the mold
➢ 125 g / 4.5 oz butter,
cut into small dice
➢ 125 g / 4.5 oz extra fine granulated white sugar
➢ 125 g / 4.5 oz flour
➢ 1 teaspoon / 5ml baking powder
➢ 4 eggs
For the syrup:
➢ 250 g / 9 oz water
➢ 90 g / 3 oz sugar
➢ 2 oranges
➢ The zest of an orange
➢ 1 clove