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This is a lovely light and airy cake, very much like Madeira, but with a citrusy flavour. It looks impressive baked in a Bundt tin (ring) but don’t worry if you haven’t got one, it can be cooked in any deep cake tin, just adjust the cooking time.



  • 320g plain flour
  • 300g caster sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 5 egg yolks
  • 120ml vegetable oil
  • 180 ml orange juice
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • 225 ml egg whites
  • 1/2 tsp cream of tartar


  1. Preheat oven to 170C/150Fan/Gas3
  2. Sift the flour and baking powder into a bowl, add sugar and salt and mix
  3. Make a well in the centre and add the egg yolks, oil, orange juice,vanilla essence and zest. Do not beat, just leave to stand
  4. In a separate large bowl whisk egg whites and cream of tartar until very stiff. Leave to one side
  5. Now return to the flour, oil and egg yolk mixture and beat until smooth.
  6. Gently fold the beaten flour mixture a 1/4 at a time, into the beaten egg whites until well combined
  7. Pour the mixture into the tin and bake in the oven for 60-70 mins, until an inserted wooden skewer comes out clean. Invert tin until cake has cooled.
  8. Decorate as desired – dust with icing sugar or make up a small amount of fondant icing flavoured with orange.

Pauline Mardell

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