Orange Sponge cake

Fragrant and airy sponge cake, great for cakes! Orange sponge cake can be cooked in the oven. It rises well, has a porous structure and a pleasant aroma. It is advisable to take an orange with a dense pulp so that the peel is well removed. Egg whites should be introduced into the dough last and stir with a spatula, but not with a mixer. Serve orange sponge cake to the table with fragrant tea, fruit compote or lemonade.

Ninel

The author of the recipe

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Composition / ingredients

Servings:

Chicken eggs

Oranges

Wheat flour

Sugar

Baking powder

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 12 % 7 g

Carbohydrates 79 % 46 g

253 kcal

GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 35 min

Step 1:
Prepare all the products.
Step 2:
Wash the orange well, remove the zest and squeeze out the juice.
Step 3:
Divide the eggs into yolks and whites. Beat the yolks with half the sugar.
Step 4:
Pour the orange juice and add the zest.
Step 5:
Pour the oil and stir with a mixer until smooth.
Step 6:
Pour baking powder and flour. Mix thoroughly so that there are no lumps.
Step 7:
Beat the egg whites with sugar until a thick mass is obtained.
Step 8:
Put the whites into the dough and mix slowly with a wooden spatula.
Step 9:
Cover the form with parchment, it does not need to be oiled. Pour out the sponge dough and smooth it out.
Step 10:
The biscuit is baked in the oven for about 25 minutes at a temperature of 200 degrees.
Step 11:
Remove the warm cake from the mold and remove the parchment paper. Orange sponge cake can be cut into pieces and served with tea, or used to make a cake. Bon appetit!