With aromas of vanilla and orange zest
Beat the egg whites with 1 tablespoon water, a pinch of salt in a meringue.
Then add the yolks, the corn oil, the juice, the zest, the sugar and mix.
Finally the flour which you have sifted together with the baking powder and fold it in with a spatula.
Bake at 180 degrees Celcius, about 50 minutes on the last shelf with the fan off.
For the cake
2 cups sugar (490 g)
2 sachets of vanilla sugar
1 cup orange juice (285 ml)
Zest of 2 oranges
1 cup corn oil (250 ml)
1 sachet baking powder (14 g)
3 cups all-purpose flour (525 g
For the white chocolate coating
335 g white couverture