Zutaten für Sanjeev Kapoor S Chocolate Orange Cake
- Refined Flour
- Dutch Processed Cocoa Powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Margarine
- 1 ¾ cups granulated sugar
- 4 large egg whites
- Fresh Orange Juice
- Vanilla Essence
- Icing Sugar
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Zubereitung von Sanjeev Kapoor S Chocolate Orange Cake
- Preheat oven to 175°C (350°F). Grease and flour a 9-inch square baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a small bowl, whisk together ½ cup orange juice and 1 teaspoon orange extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice mixture, beginning and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar or serve with your favorite frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
125g
Fat
8g
Carbs
18g
