Chocolate Orange Bundt Cake

Directions

Preheat oven to 350℉ (180℃).

Coat a bundt pan with cooking spray then flour the inside of the pan.

Sift together: flour and baking powder into a bowl.

Add the egg yolks and sugar in a large bowl. Beat together using a hand mixer (or stand mixer) at high speed until pale yellow.

Add the vanilla, cardamom, vegetable oil, orange juice and orange zest and mix well.

Fold in the flour mixture.

Beat egg whites until stiff peaks are formed using a clean bowl and whisk or electric mixer.

Fold in the whipped egg whites.

Pour the batter into the prepared pan.

Bake for 30 minutes then lower the temperature to 250 degree F and bake another 20 minutes.

Remove from oven and cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.

To finish, beat the whipping cream until stiff. Spread over the cake. Refrigerate for at least 1½ hours.

Before serving drizzle the caramel over the cake and top with chocolate curls.