Orange cake, a basic autumn cake

Orange cake, a basic autumn cake

Do you like to prepare a sweet treat on the weekend to have for breakfast or as a dessert with coffee? If you like to resort to classic desserts with whom you do not have to complicate your life this orange cake It is a great proposal.

tender and fluffy, you will not find any difficulty in preparing it. It is true that it is one of those cakes that requires beating the yolks and whites separately to achieve an aerated mixture that then rises in the oven, but that is all the "difficulty!" When you try it, its tender and spongy crumb will make you forget those extra minutes.

The glass of milk or coffee it's a delight. On its own it is very delicious thanks to a subtle citrus flavor, but you can also eat it accompanied by some seasonal jam or jam. Will you dare to prepare it this weekend?

The recipe

Orange cake, a basic autumn cake
This orange cake is a fall staple. A traditional, tender and spongy sponge cake perfect for breakfast or dessert with a cup of coffee.

Author
Kitchen: Traditional
Recipe type: Dessert
Rations: 8

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • Butter to grease the mold
  • 175g. all-purpose flour
  • 8g. chemical lever
  • A pinch of salt
  • 1 orange
  • 4 eggs
  • 140g. of sugar
  • 80ml. mild olive oil

Preparation
  1. We preheat the oven to 180 °C and we grease a cake mold.
  2. Then we sift the flour with the baking powder and a pinch of salt and set aside.
  3. We grate the orange peel and we squeeze the juice on average.
  4. Next we separate the yolks from the whites of the four eggs. We put the egg whites in a large bowl, add a pinch of salt and beat until they are semi-whipped. Then we add 70 grams of sugar and beat until get a hard meringue.
  5. In another large bowl, we beat the four yolks of egg with the remaining 70 grams of sugar until the mixture is foamy.
  6. Once achieved we add the oil of soft olive and beat until integrated.
  7. Then we add the juice and the zest to the mixture and beat again.
  8. Now, without stopping beating, little by little we add the sifted flour.
  9. Then, to finish making the dough, we add the whites with enveloping movements.
  10. We pour the dough into the mold and take it to oven for 45 minutes or until a stick inserted into it comes out clean.
  11. Then we take it out of the oven and let it rest for 10 minutes before unmold it on a wire rack to let it cool completely
  12. We enjoyed the orange cake with a cup of coffee.


The content of the article adheres to our principles of editorial ethics. To report an error click here.

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.