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“These cookies can be stored in a covered container for up to one month”
2hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 375F.
  2. Line bottom of 9 x 13 pan with wax paper or parchment paper and set aside.
  3. In medium bowl, combine egg yolks and half of the sugar using an electric mixer.
  4. Beat til thick and lemon coloured about 3 minutes.
  5. Beat in extract and orange peel.
  6. Set mixer on low speed and gradually beat in flour and water, beating just until combined.
  7. Set aside.
  8. In separate bowl, using clean beaters, beat egg whites until foamy.
  9. Gradually add remaining sugar and beat until stiff peaks form.
  10. Spoon 2 heaping tablespoons of beaten whites into mixture to loosen batter.
  11. Fold in remaining whites, 1/3 at a time.
  12. Pour batter into paper lined pan and using a spatula smooth top.
  13. Bake until top is browned 20-25 minutes.
  14. Remove from oven, and reduce temperature to 250F.
  15. Using a knife or metal spatula, loosen edges of cake from pan.
  16. Invert cake onto wire rack.
  17. Peel off paper, and set cake right side up on cutting board.
  18. Cut into four equal sections.
  19. Then cut each section in half and each half into four equal slices.
  20. Arrange slices on a cookie sheet and bake until golden and crisp (1 - 1 1/2 hours).

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