Orange Juice Cake

Ingredients

5 egg whites

3 egg yolks

1½ cup sugar

2 cups rice flour (white rice flour with no food additives)

½ cup canola oil

1 cup freshly squeezed orange juice (juice from store bought cartons are not allowed)

Lemon zest from 1 small lemon (2 tsp)

¼ tsp salt

5 egg whites

3 egg yolks

300 grams sugar

300 grams rice flour (white rice flour with no food additives)

118 ml canola oil

236 ml freshly squeezed orange juice (juice from store bought cartons are not allowed)

Lemon zest from 1 small lemon (2 tsp [10 ml])

¼ tsp (1.25 ml) salt

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Dietary Therapies

CDED P1

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Nut Free

Preheat oven to 350°F (175°C)
Beat egg whites with the salt and gradually add ½ cup (100 grams) sugar until soft peaks start to form.
In a separate bowl whisk 3 egg yolks with 1 cup (200 grams) sugar until creamy.
Gradually add the oil to the creamy mixture and whisk.
Add the grated lemon zest.
Gradually add the rice flour and the juice to the egg yolk mixture, alternating between the juice and flour. Start with the flour and end with flour, forming a batter
Add the egg white mixture to the batter.
Grease a pan (no. 26) with a little oil and bake for about 45 minutes.