Orange cake

Orange Cake: A Fragrant Citrus Delight

On a sunny day, when the scent of citrus fills your room, there is nothing more comforting than an orange cake. The Orange Cake is a perfect choice for festive meals, as well as for everyday indulgence. This recipe combines a fluffy base with a smooth vanilla cream and a delicious orange glaze, offering an explosion of fresh flavors.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12

Necessary ingredients:

For the base:
- 10 egg whites
- 5 egg yolks
- 16 tablespoons of water
- 8 tablespoons of oil
- Zest of one lemon
- 16 tablespoons of flour
- 1 packet of baking powder
- 12 tablespoons of sugar
- A pinch of salt

For the cream:
- 500 ml of milk
- 7 tablespoons of powdered sugar
- 1 packet of vanilla pudding
- 250 g of Rama margarine (or another quality margarine)
- 100 g of coconut
- 1 essence of rum

For the glaze:
- 500 ml of orange juice
- 7 tablespoons of powdered sugar
- 1 packet of vanilla pudding

Preparation steps:

1. Preparing the base:
Start by separating the egg whites from the yolks. It is essential that the bowl in which you beat the egg whites is completely clean and dry. Add a pinch of salt and the 16 tablespoons of water to the egg whites. Beat them with a mixer on medium speed until they become frothy. Gradually add the sugar and continue mixing until the mixture becomes firm and shiny, and the sugar dissolves completely.

Then add the oil and lemon zest, followed by the yolks that you mixed earlier. Finally, gently fold in the sifted flour mixed with the baking powder, using a spatula or wooden spoon to avoid losing air in the mixture.

Pour the mixture into a large, greased and floured baking tray. Bake in a preheated oven at 180°C for 20 minutes or until a toothpick inserted in the center comes out clean.

2. Preparing the cream:
In a saucepan, bring the milk and powdered sugar to a boil. In a small bowl, dissolve the vanilla pudding with 5-6 tablespoons of cold milk and add the mixture to the boiling milk. Cook the mixture, stirring continuously, until it thickens. Once the pudding is ready, let it cool.

Meanwhile, beat the margarine until fluffy. When the pudding has completely cooled, gradually incorporate it into the beaten margarine, followed by the coconut and rum essence. Mix until you obtain a smooth and homogeneous cream.

3. Assembling the cake:
After the base has cooled, carefully cut it in half. Spread the cream on the first half of the base and place the other half on top.

4. Preparing the glaze:
In a saucepan, bring the orange juice and powdered sugar to a boil. Dissolve the vanilla pudding in a little cold juice, then add the mixture to the hot juice pot. Stir until it thickens. Pour the hot glaze over the cake, smoothing it with a spatula.

5. Cooling and serving:
Let the cake cool completely before cutting it into servings. It is especially good served with a scoop of vanilla ice cream or fresh whipped cream.

Practical tips:
- Make sure all ingredients are at room temperature to achieve a uniform mixture.
- You can replace the coconut with ground almonds for a different flavor.
- If you want a less sweet cake, adjust the amount of sugar in the cream and glaze.
- This cake pairs perfectly with a fruit tea or a strong espresso.

Nutritional benefits:
This cake provides a source of protein from the eggs, as well as vitamins and minerals from the lemon and oranges. The coconut offers healthy fats, while the milk is a good source of calcium.

Frequently asked questions:
- Can I use organic chicken eggs? Yes, organic eggs provide a better taste and are healthier.
- How can I store the cake? It is recommended to keep it in the refrigerator, covered, for 3-4 days.
- Can I use another type of oil? Yes, you can use sunflower or canola oil.

The Orange Cake is an excellent choice for any occasion, offering a vibrant, fresh taste and a delicate texture. Whether you prepare it for a celebration or for a personal treat, each slice will bring a smile to the faces of your loved ones. Enjoy!