Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Stand mixer or hand mixer
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a 9-inch round cake pan with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the egg whites until stiff peaks form. Set aside.
4. In another large mixing bowl, beat the egg yolks and sugar until light and fluffy, about 3-4 minutes.
5. Add the orange juice, orange zest, and vanilla extract to the egg yolk mixture and mix until well combined.
6. Gradually add the flour mixture to the egg yolk mixture and mix until just combined.
7. Gently fold in the beaten egg whites until no white streaks remain.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Bake at 350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 220
Fat: 3g
Carbohydrates: 45g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- Lemon juice and zest can be used instead of orange juice and zest.
Variations:
- Add 1/2 cup of chopped nuts to the batter for added texture.
- Top the cake with whipped cream and fresh berries for a delicious dessert.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use fresh orange juice and zest for the best flavor.
- Let the cake cool completely before slicing to prevent it from falling apart.
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 warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Top the cake with orange slices and mint leaves for a beautiful presentation.
Garnishes:
- Fresh berries
- Whipped cream
- Orange slices
- Mint leaves
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form.
- If the cake is too dry, reduce the baking time by a few minutes.
Food safety advice:
- Make sure to use fresh eggs and check for any cracks before using.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Sponge cake originated in Europe in the 16th century and was named for its light and airy texture.
Flavor profiles:
- The orange sponge cake has a sweet and tangy flavor with a light and fluffy texture.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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