Came up with this original recipe, and it turned out perfect. So I want to share it.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (338g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350'
- Separate eggs
- Grate the orange peel to get the rind then squeeze the juice from the orange in a bowl/cup
- Mix orange rind, flour, salt and baking powder together
- Add butter in a large bowl with sugar and beat until fluffy
- When fluffy start adding the egg yolks(one at a time) until it forms a thick paste. Now add the orange juice and milk
- Set aside and start beating the egg whites until fluffy
- Begin adding the flour mixture to the batter (one cup at a time)
- After the second cup add the egg whites by using the cut and fold method to trap air
- Add remaining flour and continue mixing till desired consistency
- Pour the mixture into a prepared pan and bake for 35 minutes or until ready.
- Remove from the oven. Cool and enjoy:)
Baking with fresh citrus requires maximizing the aromatic oils locked inside the peel without hitting the bitter white pith beneath. Whole oranges provide both the zest and liquid for this crumb structure, which relies on mechanical leavening from whipped egg whites rather than chemical agents alone. Budget bakers will appreciate how three standard grocery-store oranges flavor a batter built on basic flour, sugar, dairy, and eggs.
- Grate only the bright outer layer of the orange peel using a microplane, stopping the moment the white pith appears to prevent bitterness.
- Whip the egg whites to stiff peaks separately, then fold them gently into the batter using a spatula to preserve the trapped air pockets that give the crumb its rise.
- Beat the butter and sugar thoroughly at room temperature until the mixture turns pale and fluffy, incorporating tiny air bubbles that expand during baking.
- Test doneness by inserting a wooden toothpick into the center of the cake; it should emerge clean without wet batter clinging to it.
Allow the baked cake to cool completely on a wire rack before slicing to let the crumb set properly. Store leftovers tightly wrapped at room temperature to maintain moisture for up to three days.
