Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and prepare a square pan (20x20 cm) by greasing it or lining with parchment paper.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition, then stir in the orange zest and juice.
- Mix the flour and baking powder in a separate bowl, then gradually fold into the wet ingredients.
- In a clean bowl, whip the egg whites until stiff peaks form, then gently fold a third into the batter and incorporate the rest.
- Pour the batter into the prepared pan and smooth the top, then bake for 35-45 minutes until done.
- Allow the cake to cool completely in the pan, then transfer it to a wire rack and dust with powdered sugar before serving.
Nutrition
Calories: 240kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 70mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 20mgCalcium: 20mgIron: 0.5mg
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days; refrigerate in humid conditions. For long-term storage, freeze individual slices wrapped in plastic wrap for up to a month. Consider using olive oil instead of butter for a different flavor profile or gluten-free flour for dietary restrictions. Don't skip the sifting of flour to ensure even distribution of the baking powder!
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