Makes one 9-inch cake
As the winter solstice approaches, I begin to understand worshiping the sun.
INGREDIENTS
DRY
2½ cups cake flour (here)
½ cup unrefined sugar
1 tablespoon turmeric
2 teaspoons baking powder
¾ teaspoon salt
Zest of 1 orange
WET
5 egg yolks, room temperature
¾ cup whole milk, room temperature
¼ cup olive oil
¼ cup honey
EGG WHITES
9 egg whites, room temperature
¼ teaspoon cream of tartar
TOOLS YOU’LL NEED
Microplane grater
Measuring cups and spoons
Parchment paper
9-inch springform pan
Room-temperature butter and flour for the pan
2 medium-size mixing bowls
Flour sifter
Small mixing bowl
Whisk
Large wooden spoon
Hand blender
Thin-blade knife or cake tester
Very sharp knife
Cake stand or serving board
Center a rack in the oven and preheat it to 325 degrees.
Cut a 9-inch circle of parchment to cover the bottom of the springform pan.
Grease the pan with butter, dust it with flour, and insert the parchment. Set it aside.
In a medium bowl, sift together the flour, sugar, turmeric, baking powder, and salt.
Add the orange zest and set the bowl aside.
Crack the eggs, putting 5 yolks in a small bowl and 9 egg whites in a separate, medium bowl.
Add the milk and whisk.
Add the oil and whisk.
Add the honey and whisk.
Pour the yolk mixture into the dry ingredients and fold together till the batter is creamy, glossy, and fully combined. This will be six or seven folds with the wooden spoon using a thoughtful and direct motion.
Be sure to get the bottom and sides of the batter incorporated.
Beat the egg whites in a medium mixing bowl with the hand blender on medium/high speed until you see soft peaks.
Stop.
Add the cream of tartar and resume beating till stiff peaks form.
Do not overbeat; it will dry out the egg whites.
Fold the stiffened whites into the batter a third at a time. The mixture should be bubbly, shiny, and loose.
Pour the batter into the prepared pan and bake the cake in the center of the oven.
Do not open the door for the first 20 minutes of baking.
The total baking time will be between 45 and 50 minutes. When a knife or cake tester inserted in the center comes out clean, it’s done.
Within 10 minutes of taking the cake out of the oven, run a very sharp knife between the edge of the cake and the pan.
Allow to cool in the pan for 1 hour or till cool it is to the touch.
Carefully remove the adjustable body of the springform pan and turn the cake over onto a cake stand or serving board.
Peel off the parchment.
Serve plain any time of day or top with whipped cream or classic icing for an evening affair.