Recipe of the Week

Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal.

From the Kitchen of Andy Bromberger

8 eggs, separated

1 1/2 cups castor sugar

2 cups self raising flour

1 cup olive oil

1 cup fresh orange juice

Rind of 1 large orange

Preheat oven to 180⁰C.

Beat egg whites with 3/4 cup of sugar, then refrigerate until the yokes are ready.

Beat yolks with the remaining sugar and rind. When fluffy, slowly add orange, four and oil.

Take out the egg white mixture from the fridge and add the yolk mixture to it, folding through with a wooden spoon.

Pour the mixture into an un-greased chiffon tin.

Bake for 1 hour.

Put tin upside down when ready and let cool this way. The cake should come out very easily.

You can order the Emanuel School Community Cookbook, The Family Meal, by contacting Ruby Berkovic