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Orange cake


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4 eggs
2 tablespoons of hot water
110g flour
40g cornstarch
120g of sugar
1 pinch of salt
1 teaspoon chemical yeast


  1. To make the cake, we separate the yolks and the whites. Beat the yolks with a couple of tablespoons of water and when foamy, add 2/3 of the sugar and continue beating until you get a consistent cream.
  2. On the other hand, we mount the egg whites until stiff with a pinch of salt, when it is practically assembled, add the remaining third of sugar and we will finish mounting until peaks form.
  3. Pour 1/3 of the whites over the yolks and mix gently, with enveloping movements, then pour the remaining 2/3 thirds of the whites and add the flour, cornstarch, yeast (previously mixed and sieved), it is gently mixed with manual rods and with enveloping movements, from bottom to top, trying not to lower the shake.
  4. Once everything is well mixed, pour it into a 26 cm round mold (previously greased and floured), smooth the surface and bake in a preheated oven at 180ΒΊ for 20 minutes.
  5. We introduce a needle in the center and if it comes out dry, we take it out of the oven and leave it in the mold for 5 minutes, then we remove the mold and place it on a rack to cool.
  6. Once it’s cool, it’s ready to be layered.

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