A fresh and light dessert, perfect for those looking for a soft and fragrant orange cake!
Ingredients (for 1 6-inch cake):
Sugar: 20 g (1 tablespoon)
Orange zest: 1 teaspoon
Egg yolks: 2
Salt: a pinch
Vegetable oil: 30 g (2 1/3 tablespoons) 🫒
Orange juice: 40 g (2 3/4 tablespoons)
Flour: 60 g (1/2 cup)
Baking powder: 1/2 teaspoon
Egg whites: 2
Vinegar: 1/4 teaspoon
Sugar: 25 g (1 1/2 tablespoons)
6-inch round cake pan
Method:
- Prepare the oven and bowl:
Preheat the oven to 150°C (302°F).
Prepare a bowl for the egg yolk mixture and a bowl for whipping the egg whites. - Make the egg yolk mixture:
In a bowl, mix together the sugar, orange zest, egg yolks and a pinch of salt.
Add the vegetable oil and mix well.
Add the orange juice and mix again.
Sifter the flour and baking powder, add them to the mixture and mix until smooth and homogeneous. - Beat the egg whites:
In another bowl, beat the egg whites with the vinegar until they form a soft foam.
Add the sugar gradually and continue to beat until you get stiff peaks. - Combine the ingredients:
Add 1/3 of the beaten egg whites to the egg yolk mixture and mix gently with a spatula.
Add the rest of the beaten egg whites and fold gently until completely incorporated. - Prepare the pan:
Pour the mixture into the round pan lined with baking paper and level the surface with a spatula. - Bake the cake:
Bake the cake at 150°C for 30 minutes.
Then, lower the temperature to 110°C (230°F) and bake for 10 more minutes. - Cool and serve:
Once cooked, remove the cake from the oven and let it cool completely before serving.
Enjoy it for a sweet and refreshing moment!
A light and fragrant orange cake, ideal for any occasion!
