Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and grease a square pan (20x20 cm).
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Beat in the egg yolks one at a time, then stir in the orange zest and juice.
- In another bowl, mix the flour and baking powder, then gradually blend into the wet ingredients.
- Whip the egg whites until stiff peaks form, then gently fold into the batter in two stages.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely in the pan before transferring it to a wire rack. Dust with powdered sugar if desired.
Nutrition
Calories: 320kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 30mgCalcium: 15mgIron: 1mg
Notes
To enhance the orange flavor, let the zest sit with the sugar for 10 minutes before mixing. Store the cake in an airtight container at room temperature for up to three days or refrigerate if in a humid area. For freezing, wrap slices in plastic wrap and thaw overnight in the fridge before serving. Use organic oranges if possible, and remember to let your eggs come to room temperature for better mixing. Don't rush the folding of egg whites; gentleness is key to a fluffy cake!
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