Airy orange cake
8 servings
105 minutes
Airy orange cake is a true embodiment of lightness and freshness. Its roots trace back to American cuisine, where airy and fragrant desserts are valued. The delicate sponge soaked in citrus notes of orange evokes the feeling of a sunny day. The orange glaze adds a subtle caramel sweetness, creating a perfect blend of flavors. This cake is an excellent choice for morning tea or a light dessert after dinner. It doesn't require complex techniques but surprises with its airy texture and refreshing taste. Each spoonful is a harmony of citrus freshness and sweetness that awakens the senses and provides energy.
1
Preheat the oven to 170 degrees.
2
Sift the flour, baking powder, and salt, then add sugar. Make a well in the center and pour in the oil and egg yolks. Add the orange zest. Pour in the orange juice and mix thoroughly.
- Wheat flour: 250 g
- Baking powder (raising agent): 3 teaspoons
- Salt: 1 teaspoon
- Icing sugar: 300 g
- Vegetable oil: 125 ml
- Egg yolk: 5 piece
- Orange zest: 3 tablespoons
- Orange juice: 300 ml
3
Beat the egg whites, adding cream of tartar. Transfer the flour mixture into the egg white mixture and mix thoroughly.
- Egg white: 8 pieces
- Cream of tartar: 0.5 teaspoon
4
Place the dough in a springform pan without greasing it. Bake for 55 minutes.
5
Increase the temperature to 180 degrees and bake for another 10 minutes. Invert the mold with the cake and let it cool.
6
To make orange glaze, pour orange juice and add sugar to a small saucepan. Bring to a boil, stirring constantly until the glaze thickens. Remove from heat and let cool.
- Orange juice: 300 ml
- Sugar: 4 tablespoons
7
Remove the cake from the mold and cover it with icing.
