Ingredients:
- 5 separated eggs
- 1 1/4 cups sugar (225 grams)
- 1 1/2 cups freshly squeezed orange juice (360 grams)
- 1/2 cup oil (100 grams)
- 2 tablespoons vanilla pudding powder (20 grams)
- 2 cups self-raising flour (260 grams)
- 1 1/2 cups grated coconut
- 100 grams finely grated dark chocolate
Instructions:
- Prepare Chocolate and Coconut:
- Grate the dark chocolate until you have fine crumbs.
- Toast the grated coconut in a hot pan, stirring constantly until it turns golden brown and caramelized. Set aside.
- Making the Cake Batter:
- In a mixer with a whisk attachment, whip the egg whites. Gradually add sugar and continue whipping for 7-10 minutes until the mixture forms a glossy, stable meringue.
- In a separate bowl, gently mix the egg yolks and oil with a hand whisk.
- Add orange juice, self-raising flour, and vanilla pudding powder to the yolk mixture and mix well.
- Fold in the toasted coconut and grated dark chocolate until evenly distributed.
- Baking:
- Pour the batter into an ungreased 24 cm diameter angel food cake pan.
- Bake in a preheated oven at 170°C (338°F) on convection mode for 40-45 minutes, or until a skewer inserted comes out with moist crumbs.
- Immediately after taking the cake out of the oven, carefully invert it onto the cooling legs of the angel food cake pan. Let it cool at room temperature while inverted.
- Serving:
- Once cooled, run a spatula around the edges of the pan to loosen the cake.
- Carefully flip the cake onto a serving plate.
- Dust with powdered sugar before serving.
Enjoy this delightful orange cake, a perfect blend of citrus, coconut, and chocolate flavors!