Let’s make some quick Tea Cake and Orange Juice…
1 cup all-purpose flour, 2 tablespoon corn starch, one and half cups superfine sugar, 10 large egg white, quarter teaspoons cream of tartar, quarter teaspoon salt, one teaspoon vanilla extract, quarter teaspoon almond extract, icing sugar.
Preheat oven to 325f, set out a 10 inch tube pan with a removable bottom, sift the flour and cornstarch into a large bowl. Stir in half
Cup superfine sugar. Beat the egg whites, cream of tartar and salt and a large bowl with an electric mixer at medium speed until frothy, with at high speed gradually beat in the remaining 1 cup sugar , beating until stiff, peaks form, add the vanilla and almond extracts. Use a large rubber to gradually fold in the ingredients. Spoon the butter into the pan, bake for 50-80 minuites or until golden brown and spring to the touch, cool the cake and dust with the icing sugar.
Peel the oranges but leave as much of the white skin it contains a lot of nutrition . Cut the oranges into sections and enjoy.