It’s almost time for a good, hot and strong coffee to accompany a slice of soft, delicious, and fragrant orange plumcake. Our delightful plumcake contains no yolks, only egg whites, and it’s useful for using up leftovers from previous preparations. It’s an extremely easy and quick recipe, and we can also make it in single-serving portions, very practical, ideal for a snack during leisure time, at school, or at work.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 10/12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.75 cups All-purpose flour
- 3 tbsp Cornstarch
- 8.5 tbsp Soft butter
- 2/3 cup Sugar
- 4 Egg whites
- 2 tsp Baking powder
- 1/4 cup Fresh orange juice
- 1 pinch Salt
- To taste Orange zest
Preparation
Grate the orange peel, squeeze the juice, and take the amount you need.
Let the butter soften at room temperature and cut it into small pieces.
Preheat the oven to 350°F.
In a bowl, sift all the dry ingredients, i.e., the flour, cornstarch, and baking powder, add the salt, and mix them.
Using electric beaters, cream the soft butter with the sugar, add the orange juice and zest, and continue mixing.
Finally, incorporate the dry ingredients and the egg whites (not whipped) gradually, continuing to mix with the beaters until the ingredients are fully combined. You should obtain a smooth and homogeneous mixture.
Line a plumcake mold with parchment paper, pour the mixture in, and level it with the back of a spoon. Bake the plumcake in the preheated oven, at mid-height, for about 30-35 minutes.
Since cooking times can vary from oven to oven, check the cake’s doneness by inserting a long skewer that should come out perfectly dry; otherwise, extend the cooking by a few more minutes until the plumcake is cooked. Turn off the oven, remove the plumcake, and let it cool completely before slicing it. Dust it with plenty of powdered sugar.
