Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/4 cup vegetable oil
- 4 large eggs, separated
- 1 tablespoon orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Special equipment needed:
- Electric mixer
- Mixing bowls
- 9-inch cake pan
- Parchment paper
- Whipped cream dispenser (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the egg yolks with the sugar until pale and fluffy.
4. Add the orange juice, vegetable oil, and orange zest to the egg mixture and mix well.
5. Gradually add the dry ingredients to the wet mixture and mix until smooth.
6. In another bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the cake batter until fully incorporated.
8. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once the cake is cooled, use a whipped cream dispenser to make an orange foam topping. Alternatively, you can whip heavy cream with orange zest and powdered sugar until stiff peaks form.
11. Serve the cake with the orange foam on top and garnish with fresh orange slices.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 267
Fat: 9g
Carbohydrates: 43g
Protein: 5g
Sodium: 180mg
Sugar: 30g
Substitutions for ingredients:
- You can use any type of citrus juice instead of orange juice.
- Instead of vegetable oil, you can use melted butter or coconut oil.
- If you don't have a whipped cream dispenser, you can use whipped cream from a can or make whipped cream by hand.
Variations:
- Add a teaspoon of vanilla extract to the cake batter for extra flavor.
- Use lemon or lime zest instead of orange zest for a different citrus flavor.
- Add a tablespoon of poppy seeds to the cake batter for a crunchy texture.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
- Don't overmix the cake batter once the egg whites are added to avoid deflating the mixture.
- Use fresh orange juice and zest for the best flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes or until warm.
Presentation ideas:
Serve the cake on a cake stand or plate and top it with the orange foam. Garnish with fresh orange slices and mint leaves.
Garnishes:
Fresh orange slices and mint leaves.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form and fold them into the batter gently.
- If the cake is too dry, reduce the baking time or add a tablespoon of sour cream to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
Food history:
Foam cakes have been around since the 19th century and were popularized in Europe. They are known for their light and airy texture.
Flavor profiles:
The Orange Foam Cake has a sweet and tangy flavor with a light and fluffy texture.
Serving suggestions:
Serve the Orange Foam Cake as a dessert or for a special occasion.
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