Orange pound cake

Ingredients:

200g unsalted butter

180g golden caster sugar

4 large eggs, separated

200g self-raising flour

1 level tsp baking powder

zest of three and juice of two oranges

Method:

Preheat the oven to 175°C, gas mark 5.

Grease and line a loaf tin.

Place the orange juice into a saucepan and bring to the boil, then simmer until you have reduced the quantity to about two-three tbsp. Leave to cool.

Divide the sugar into two and place one portion into a bowl with the butter. Cream together until light and fluffy. Add the egg yolks one at a time, mixing thoroughly before each addition. Then add the self-raising flour, baking powder and the reduced orange juice and the zest . Mix until everything is evenly distributed.

Take the egg whites and whisk until just frothy, then add a little of the remaining caster sugar at a time until it is all used up. The egg whites should have soft white peaks.

Carefully fold the egg whites into the rest of the batter. Pour the batter into the prepared loaf tin and bake for approximately 50-55 minutes. Check by inserting a skewer into the cake and if it comes out clean then it’s ready, otherwise, cook for a further five minutes until ready.

Take out of the oven and leave to cool completely before turning out onto a cake stand.