Recipe for orange sponge cake with extra egg whites. Delicious!

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What do I need for this orange cake recipe?
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Recipe for orange sponge cake and extra egg whites in video
Orange cake with extra egg whites
Don't know what flour to use for this orange cake?
Forgot to take the eggs out of the fridge?
Do you want to use sweetener?
Can I freeze this orange cake with extra egg whites?
What do I have to know about the mold?
Other cake recipes
Other recipes that may interest you

Is recipe for orange sponge cake with extra egg whites It is traditional homemade pastries, the kind my mother used to make, with a very fluffy crumb and full of orange aroma. Whenever yolk desserts are made, there are leftover egg whites that I usually freeze well labeled, on other occasions, like yesterday when I made a pastry cream, I saved the egg whites for today to make this delicious sponge cake. The egg whites always come in handy, they give the dough air, a lot of sponginess and they provide proteins, all of which are advantages.

What do I need for this orange cake recipe?

At home we like biscuits high crumb and this time we have decided to use a round mold, however you can use a rectangular one that in many homes they prefer to cut it as a slice, the taste is the same whether one or the other mold is used, it is simply a matter of visual volume.

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Although the lemon flavor in the biscuits I love it, I recognize myself as a lover of orange, a good test is the SOFT ORANGE CAKEor the ORANGE GLAZED CAKE oa NON-BAKED ORANGE CAKEbut it is easy to substitute orange for lemon and thus change this very simple recipe for a lemon sponge cake.

Recipe for orange sponge cake and extra egg whites in video

I leave you here the recipe for orange sponge cake and extra egg whites on video, so you don't miss anything.

Recipe for orange sponge cake with extra egg whites.

Orange cake with extra egg whites

frabisa

two eggs L 2 yolks + 2 whites
3 clear
270 gram common sugar
170 gram sunflower oil the soft olive
325 gram all-purpose wheat flour
two teaspoons of chemical booster or ROYAL type baking powder (about 8 g)
Pinch of salt
Zest of an orange
Juice of 1/2 orange
200 ml of CREAM FRAICHE or plain unsweetened Greek yogurt
icing sugar for finishing

Grease the entire mold with non-stick spray or oil or butter and then flour. Reserve.
Separate the whites from the yolks of the 2 eggs, put the yolks in the bowl where you are going to make this cake and the whites in a smaller bowl.
Add to the smaller bowl where we already have 2 egg whites, the remaining 3 egg whites and beat until stiff. Reserve.
We recover the bowl in which we have the yolks, add the sugar, mix, add the orange zest, the oil, the yogurt/fresh cream, continue mixing and start adding the sifted flour with the baking powder and a pinch of salt. We add it in several batches, mixing each time and between addition and addition, add the orange juice.
Once all the flour has been incorporated, we begin to incorporate the whipped egg whites and we do it gently and with enveloping movements.
Pour the mixture into the mold and bake in a preheated oven at 170º with low heat and air for 45 or 50 minutes or until pricking it with a skewer comes out clean. If your oven does not have the indicated function, you can program it at 180º with heat below and above, 55 or 60 m, making sure that it does not toast too much. The oven should not be opened before a minimum of 30 minutes have elapsed.
When baking is finished, remove the mold from the oven, let cool for 30 minutes and unmold on a wire rack.
Let cool completely, sprinkle with icing sugar and serve.

You can omit the icing sugar and serve as it comes out of the oven.
It can also be glazed by making a mixture of icing sugar and lemon juice that has a consistency similar to toothpaste and covering it with it.

Don't know what flour to use for this orange cake?

If where you live flours have another namesearch HERE the denomination that corresponds to your place of residence. I have not experienced this recipe with another type of flourtherefore I cannot recommend another variation other than the flour that appears in the ingredients. If you make this recipe and try to make it with another flour, please let us know. It has always been very uncomfortable for me to sift flour, after having tried several different gadgets, I have finally bought THE PERFECT SIEVE, It's going fantastic, you're giving the lever and a lot of sifted flour comes out. If you want, you can buy it HERE. All ingredients should be at room temperature.

Forgot to take the eggs out of the fridge?

A home remedy for when you have forgotten to take them out of the fridge in advance is to submerge them in warm water for a few minutes, in this way we will be able to temper them.

Do you want to use sweetener?

If you want to dispense with sugar in the recipes for sponge cakes, you can substitute the indicated amount of sugar for its equivalent to the sweetener you use. Remember that not all sweeteners are suitable for baking, they must specify on the label that they withstand high temperatures. If you make this cake with sweetener, beat it with the eggs.

Can I freeze this orange cake with extra egg whites?

This cake is kept in perfect condition for 3 or 4 days. You can freeze it in suitable bags and thaw at room temperature.

What do I have to know about the mold?

You must spread it Spray release agent, with butter, then sprinkle with flour.

EVERYBODY what you need to know so that your biscuits come out PERFECTyou got it HERE take a few minutes, absorb the information and start. enjoy this orange sponge cake with extra egg whites in your family breakfasts and snacks.

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