Zutaten für Orange Sponge Tube Cake
- 6 large egg yolks
- Orange Zest
- 1/2 cup freshly squeezed orange juice
- 1 1/2 cups granulated sugar
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 6 large egg whites
- 1/2 teaspoon cream of tartar
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Zubereitung von Orange Sponge Tube Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, beat 6 large egg yolks until thick and pale yellow.
- Add the zest of 2 large oranges and 1/2 cup freshly squeezed orange juice. Beat until light and fluffy.
- Gradually beat in 1 cup granulated sugar and a pinch of salt until well combined.
- Gently fold in 1 1/2 cups all-purpose flour until just incorporated.
- In a clean bowl, beat 6 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the egg yolk mixture in two additions, being careful not to deflate.
- Pour batter into the prepared tube pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
1250g
Fat
45g
Carbs
149g
