Orange sponge cake without eggs
16
rations15
minutes30
minutes246
kcal/ration5
minutes0
minutes50
minutesImmerse yourself in the vibrant aroma of fresh oranges with this exquisite Egg-Free Orange Sponge Cake, where the absence of eggs makes it a light and delicious option that everyone can enjoy.
With a preparation time of about 45 minutes and enough to yield 16 servings, this cake promises to delight your senses and satisfy your sweet cravings. Imagine the spongy texture and well-balanced sweetness of each bite, immersed in a citrus syrup that provides that moisture and penetrating flavor that characterize an impeccable homemade dessert.
While the soft crunch of the crust melts on your palate, let yourself be carried away by the melody of our specially selected playlist to make the culinary experience as pleasurable as the tasting. So put on your apron, adjust the volume and get ready to sweeten your day with this simple and tempting recipe that will undoubtedly become one of your favorites to share on any occasion.
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
300 gr Sugar
360 gr Flour
15 gr Yeast powder
1 c.s. tablespoon vanilla essence
375 ml Orange juice (with pulp)
6 c.s. tablespoon Vegetable oil
- Orange syrup:** ** Orange syrup
2 c.s. Orange zest (2 approx.)
75 ml Orange juice (with pulp)
75 gr Sugar
Pasos
- Orange sponge cake without eggs
- Preheat the oven to 185ºC, with convection and bottom heat if possible, otherwise use top and bottom heat.
- To prepare the sponge cake, in a high blender glass with a capacity of 2 liters, put juice with the pulp, sugar, vanilla essence and oil, blend to dissolve the sugar and mix well with the liquid ingredients.
- Sift and incorporate flour: Use a sieve to add the flour and baking powder to the liquid mixture in two or three batches. Beat with a mixer each addition until the dough is homogeneous and there are no lumps. Set the dough aside while you prepare the mold.
- For the mold we have two options, grease it or use baking paper. For rectangular molds, using baking paper is more practical; cut out a pattern according to the dimensions of the mold and fit the paper into the mold. If you choose a savarin pan, grease with butter and sprinkle with flour to prevent the dough from sticking.
If we make it with a rectangular mold, we will make a drawing with the base and sides of the plumcake mold (preferably: 28x8x8cm approx.). We cut it to size and fit it before filling it with the dough. In the case of using a savarin mold (round with a hole, for example, 28 cm wide x 8 cm high), it is better to spread butter on all sides and then sprinkle with flour...
If you use a round pan without a central hole [SPOILER: it comes out wrong], it is very likely that it will be raw in the center of the cake, as it needs much more cooking time. Yes, these things happen and failures like the following come out, squeamish: close your eyes. - As we will do it with a rectangular mold, this will not happen. Fill the mold with the dough and bake in the oven for about 30 minutes at 180 °C with convection and lower heat. The cake is ready when a toothpick or a thermometer inserted in the center comes out clean.
- Prepare the orange syrup:
- Heat the sugar, orange zest and orange juice in a saucepan over medium heat and let it reduce, stirring with a spatula so that the zest does not stick to the bottom.
- Once it starts to heat up and the sugar has dissolved, grind so that the zest is better integrated. Keep on the fire and let it thicken a little, when it has a suitable texture, remove and set aside.
- When the cake is finished baking, leave it for 5 minutes, unmold it with two spatulas on the wide sides and let it dry on a wire rack.
- Apply the syrup glaze: Once cool, spread the syrup with a brush over the entire surface of the cake, paying special attention to the sides, which always tend to be drier.
Notas
- Make sure the ingredients are at room temperature before starting the preparation. This will help to obtain a more homogeneous mixture and a fluffy cake. >
- To add a different touch and a bit of texture, you can include a tablespoon of poppy seeds or chia seeds in the batter. These seeds do not alter the flavor, but offer small crunchy bites and are nutritious. >
- The decoration is as important as the flavor. Consider garnishing the cake with thin slices of caramelized orange, fresh mint leaves or even some fresh zest just before serving to give it a fresh and vibrant look. >
- Remember that every oven is different and baking times may vary. Keep an eye on your cake towards the end of baking to prevent it from burning or drying out too much.
Quizás lo necesites
- 28 cm rectangular mold or plumcake mold Ver precio
- Measuring jug 2 liters APSVer precio
- Batidora y trituradora de mano 600wVer precio
- Espátulas de cocinaVer precio
- Tamizador harina hasta 350gr - 10cm diámetroVer precio
Información nutricional (por ración)*
- Serving Size: 80.62g
- Total number of serves: 16
- Calories: 241.78kcal
- Carbohydrates: 34.68g
- Protein: 2.1g
- Fat: 4.25g
- Saturated Fat: 0.44g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 34.82mg
- Potassium: 36.5mg
- Fiber: 0.6g
- Sugar: 23.44g
- Vitamin A: 28IU
- Vitamin C: 9.80mg
- Calcium: 15.25mg