Orange Bundt Cake

Preheat oven to 180ºC (360ºF). Butter and flour a gugelhupf/bundt pan or ring form (24-26 cm or 9 1/2 – 10 inch diameter).

Separate egg whites and yolks. Beat egg whites with an electric mixer until stiff.

Beat egg yolks, sugar and vanilla sugar until pale and fluffy. Slowly add oil and continue beating until incorporated. Add orange juice and zest and incorporate as well.

Mix and sieve flour and baking powder over the egg mixture. Fold in carefully. Add egg whites and carefully fold in as well. Pour mixture into prepared pan and bake for 45 minutes. To test, insert a skewer into the cake. It should come clean out.

Leave cake in the pan for about 15 minutes. Release it from the form by gently going around the edges with a knife and turning it onto a plate.

Let cake cool completely and dust with icing sugar. You can also cover it with orange glaze (mixture of icing sugar with orange juice to create a thick yet still pourable paste).