Light Orange Cake
4 servings
60 minutes
Light orange cake is a delicate, airy treat with a rich citrus aroma. Its roots trace back to European baking traditions where fruits are often used to add freshness and juiciness to the dough. The main feature of this cake is the combination of soft texture with a subtle orange flavor that unfolds thanks to the zest and fresh juice. After baking, it absorbs leftover juice, making it even more moist and fragrant. This cake is perfect for cozy tea gatherings or as a light dessert after the main course. Due to its simplicity in preparation, it is an excellent choice for both novice cooks and experienced pastry chefs looking for a quick and tasty homemade baking option.
1
Separate the whites from the yolks. Sift flour and baking powder into a bowl.
- Wheat flour: 1 glass
- Baking powder: 1 teaspoon
2
Whisk the yolks with sugar and vanillin and add to the flour. Grate the zest and add it as well.
- Sugar: 1 glass
- Vanilla sugar: to taste
- Orange zest: 1 piece
3
Gradually pour half a glass of juice into the dough. Stir.
- Orange juice: 1 glass
4
Whip the egg whites into a strong foam and gently mix. The dough should not be too thick; it should have a consistency similar to that of a charlotte.
- Chicken egg: 2 pieces
5
Grease the mold with oil and fill it with dough.
- Butter: 1 g
6
Bake for about 30–40 minutes at a temperature of 180–200 degrees.
7
After it's ready, when the cake is still hot, make cuts in it and evenly pour the remaining juice directly over the cake.
- Orange juice: 1 glass
8
If desired, if you prefer a more 'moist' dough, you can also drizzle the cake with juice from the orange after zesting it.
- Orange juice: 1 glass