Paris-Brest
A light and sweet dessert with just the right amount of orange to make this cake perfect. The secret to the airy lightness of this cake is the whites beaten stiff then the yolks.
Orange Cake
2015-04-27 18:45:11
Serves 12
Nutrition Facts
Serving Size
79g
Servings
12
Amount Per Serving
Calories 213
Calories from Fat 22
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 92mg
31%
Sodium 131mg
5%
Total Carbohydrates 43g
14%
Dietary Fiber 1g
2%
Sugars 28g
Protein 5g
Vitamin A
3%
Vitamin C
5%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 6 egg whites, room temperature
- 1 3/4 cups sifted all-purpose flour, (sift before measuring)
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 6 egg yolks
- 6 tablespoons fresh orange juice
- 1 tablespoon freshly grated orange peel
- Confectioners' sugar
Instructions
- In a large bowl, beat egg whites until foamy. Gradually beat in 1/2 cup of the sugar, beating after each addition. Continue beating until stiff peaks form. Set aside.
- In a small bowl with the same beaters, beat egg yolks until very thick and lemon-colored, about 3 minutes. Do not under beat. Gradually beat in remaining 1 cup sugar; continue beating until mixture is smooth. At low speed, blend flour mixture and orange juice alternately into egg yolk mixture, beginning and ending with flour and guiding batter into beaters with scraper. Add orange peel. With a rubber spatula, fold yolk mixture gently into whites.
- Pour batter into an ungreased Kugelhopf pan or a 10 x 4 1/2-inch tube pan, without removable bottom. Bake in a 350 degree oven for 50 to 55 minutes in kugelhopf or 35 to 40 in tube pan until cake springs back when pressed lightly with finger. Cool completely. Run spatula around edge of cake and tube. Invert cake and shake to release; place on serving plate. Sift confectioners' sugar over top of cake.
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