Orange Juice Cake
8 servings
40 minutes
Orange juice cake is a tender, airy dessert with a delightful citrus aroma. Its history roots in European culinary tradition, where baking with fruit juices is valued for its freshness and lightness. Orange juice adds a subtle tang and natural sweetness to the batter, while whipped egg whites ensure a soft texture. This cake is perfect for morning tea or a cozy family evening. It pairs wonderfully with coffee, tea, or fresh fruits. The ease of preparation makes it accessible even for beginner cooks, and the option to bake in a multicooker simplifies the process. Dusting it with powdered sugar makes this cake not only delicious but also an aesthetically pleasing addition to any table.
1
Prepare the multicooker (oven) and ingredients.
2
It's better to use freshly squeezed orange juice. Cut the oranges and squeeze out all the juice.
- Orange juice: 120 ml
3
Separate the whites from the yolks. Whip the whites into a strong foam. Mix the yolks with sugar.
- Chicken egg: 2 pieces
- Sugar: 1 glass
4
Sift flour and baking powder into a bowl with egg yolks. Gradually pour in the juice while continuously mixing, add the egg whites and gently mix. Pour into a greased slow cooker bowl (form).
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Orange juice: 120 ml
- Chicken egg: 2 pieces
5
Bake in the oven for 35-40 minutes (until done) at 180 degrees, and in a multicooker for 40 minutes on the 'Baking' mode.
6
The cooled cake can be dusted with powdered sugar.
- Sugar: 1 glass
