250 g Stork Bake
500 ml (2 c) sugar
juice and finely grated rind
of 1 large orange
6 eggs, separated
750 ml (3 c) flour
5 ml (1 t) baking powder
2 ml (½ t) salt
250 ml (1 c) plain yoghurt
icing sugar
extra orange juice and grated rind (optional)
Preheat the oven to 180 °C. Grease a large bundt cake tin and dust with flour.
Cream the Stork Bake and sugar until light and fluffy. Beat in the orange juice and rind. Add the egg yolks and beat well. Mix the flour, baking ¬powder and salt. Add to the creamed mixture alternately with the yoghurt. Mix well. Beat the egg whites until stiff peaks form. Fold into the batter. Pour into the prepared tin, smooth the top and bake for 55 minutes, until cooked (a skewer inserted in the middle should come out clean). Cool in the pan for 10 minutes. Turn out on a wire rack to cool com¬pletely. Dust with icing sugar or drizzle with glacé ¬icing (icing¬ sugar mixed with orange juice). Finish with orange rind.
Serves 14-16.