1. Preheat oven to 170 degrees, and grease a standard size Bundt tin with either cooking spray or brushed with melted butter.

2. Separate the eggs yolks and egg whites into two large bowls. Use a handheld mixer to beat the egg whites until stiff peaks form; set aside.

3. In the bowl with the egg yolks, add in the caster sugar, lemon zest, and zest of Cara Cara Orange and juice, as well as the milk, oil, vanilla, baking powder, and salt and mix until combined.

3. Next, mix through the flour until fully combined. Then using a wooden spoon or spatula, gently fold in the whipped egg whites.

4. Bake for 40-45 minutes or until a skewer inserted comes out clean.

SERVING SUGGESTIONS:

This cake is best served with mascarpone, or ricotta with honey. And always tastes better in the company of loved ones and a cup of tea or coffee.