Light Orange Cake
Baking and Desserts • European
Description
Note — you will need the zest of one orange, and it's best to use a good quality, thick juice, for example, 'Rich'. Freshly squeezed is even better.
Ingredients
- Wheat Flour 5 oz
- Sugar 5 oz
- Farm fresh eggs 2 pieces
- Orange juice concentrate 10 fl oz
- Orange zest 1 piece
- Vanilla salt to taste
- Baking Powder 0 oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Separate the egg whites from the yolks. Sift the flour and baking powder into a bowl.
Step 2
Beat the yolks with sugar and vanilla sugar, then add to the flour. Grate the zest and add it as well.
Step 3
Gradually pour half a cup of juice into the batter. Mix well.
Step 4
Whip the egg whites into a stiff foam and gently fold them in. The batter should not be thick; it should have a consistency similar to that of a charlotte.
Step 5
Grease the baking pan with butter and fill it with the batter.
Step 6
Bake for about 30–40 minutes at a temperature of 180–390°F.
Step 7
Once ready, while the cake is still hot, make cuts in it and evenly pour the remaining juice directly over the cake.
Step 8
If desired, if you prefer a more 'moist' cake, you can also drizzle the cake with juice from the orange from which you took the zest.
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