1 cup caster sugar
4 eggs, separated
1 cup plain flour
2 teaspoons baking powder
125g butter, melted
grated rind and juice of 1 orange
For pouring over cake:
¾ cup orange juice
2 tablespoons sugar
125g dark chocolate
1 teaspoon coffee extract
1 tablespoon sour cream
1 tablespoon boiling water
Pre-heat oven to 180ºC. Line a cake tin with baking paper (20cm round spring form tin is ideal).
Place egg whites in a bowl and whisk until soft peaks form.
In a large bowl beat the sugar and egg yolks together until thick and creamy. Sift together flour and baking powder and add to egg mixture, stirring until combined. Add cooled melted butter, orange rind and juice. Gently fold in whisked egg whites.
Pour into prepared cake tin and bake at 180ºC for 30-35 minutes, or until golden on top and firm to touch.
Remove from oven and immediately poke holes a few centimetres apart over the top of the cake using a skewer. Slowly pour combined extra orange juice and sugar over the top of the cake. Leave in tin to cool.
Prepare chocolate icing. Combine ingredients in a saucepan and stir continuously over low heat until melted and smooth. Ice cake and enjoy!