Bring the bowl with the egg whites and start beating it with an electric mixer on high speed until foamy and doubled in size then add in sugar in small batches and continue whipping until the meringue reaches a soft peak. This should take about 3 to 4 minutes. Take a third of the meringue and add it to the cake batter then mix it vigorously to make the batter light. Fold the remaining meringue gently in two additions into the batter.
Folding the meringue will ensure your cake comes out of the oven light and fluffy, if you beat the meringue into the cake you will have a very flat cake. Fold just until you can see that the meringue is incorporated in the batter then stop. Brush oil gently into a round or Bundt pan then lightly flour it to prevent the cake from sticking then add the batter to the pan. Bake the cake in a 320 degrees Fahrenheit (160C) oven for 50 to 60 minutes.
The cake should rise well and bake golden brown, once baked, remove it from the oven and let it cool in the pan for 10 minutes before inverting it on a wire rack. You can serve this cake plain as it is dusted with powdered sugar or served with an orange glaze made from orange juice and powdered sugar. Slice and enjoy.
Ingredients;
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