Ingredients

Butter – 180 g.
Sugar – 130 g.
Vanilla sugar – 10 g.
Baking powder – 10 g.
Chicken egg – 3 pcs.
Orange – 1 pc.
Rice flour – 200 g.
Cognac – 2 tablespoons
Salt – a pinch.
Powdered sugar – for sprinkling.
Vegetable oil – for mold lubrication.

All ingredients must be at room temperature.
Rub the butter with sugar until white.
Divide eggs into whites and yolks.
Add the yolks to the butter mixture and beat.
Beat egg whites until fluffy with vanilla sugar and a pinch of salt.
Grate the zest of an orange on a fine grater, and squeeze the juice out of the pulp.
Add cognac to juice.
Add the sifted flour with baking powder to the butter mixture, mix thoroughly, add the zest and orange juice.
Gently fold the beaten egg whites into the batter and fold in with a spatula.
Grease a baking dish with butter, lay out the dough.
Bake in preheated oven for 40 minutes at 180 degrees.
Sprinkle the finished cake with powdered sugar.
Rice flour can be prepared simply by grinding the rice with a coffee grinder, the main thing is to get a uniform fine grinding and sift before use.
In my case, Krasnodar rice was used.