1 cup powdered sugar
4 tablespoons warm water
2 tablespoons oil
1 cup 1 + 1 tablespoon flour
1 orange or lemon zest
1 pack of baking soda and vanilla
Separate eggs and yolks.
Aces are placed in the mixing bowl, salt is added on and mixed with the mixer until it gets dark whipped cream consistency. It is taken to a separate container.
In the same mixing bowl, yellowish is mixed with powdered sugar until dark.
Water, oil and orange or lemon rind are added during mixing.
Add the sifted flour, baking powder and vanilla and mix it with the help of a spatula or a spoon.
After the flour is fed to the mixture, the scrambled egg whites are slowly mixed at 3-4 times and the air is fed to the mixture without quenching.
After the mixture becomes smooth, round cut oily baking paper is placed in the clamp mold.
The mixture is poured into the clamped mold. The preheated 165 degree hot water in the boiler is placed in the lower floor.
In the middle layer, the clamp mold is placed and the oven door is left open for 25 minutes.
At the end of 25 minutes, the oven door is opened and the toothpick test is carried out. If the toothpick test is clean, after a further five minutes of cooking, the oven is switched off.
The oven door should be left open for 10 minutes.
After making sure that the mold is taken from the counter, it is passed through the edges of the cake with a knife and the cake is recovered from the mold.
After waiting for a night in the wardrobe will be very delicious with this angle cake.