1 - orange, juice and finely grated rind, not the white part
1 cup - all purpose flour
3.5 tsp - baking powder
In a large bowl, mix all the ingredients.
Fold in 5 egg whites (beaten stiff).
Pour the cake mixture, into a buttered cake pan.
Bake at 375 degrees F for 10 mins.
Lower oven heat, to 350 degrees F and bake for another 30 mins.
Remove the cake from oven and cool.
When cake has cooled, remove from pan to a cake plate.
Cut into individual diamond-shaped pieces and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.