It’s almost time for a good strong hot coffee to accompany a slice of soft, delicious, and fragrant orange plumcake. Our delightful plumcake contains no yolks, only egg whites, and is useful for using up those left over from previous preparations. It’s an easy, quick recipe, and we can also make it in single-serving portions, very practical, ideal for a snack during free time, at school or 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 3/4 cups All-purpose flour
- 3 tbsps Cornstarch
- 1/2 cup Softened butter
- 2/3 cup Sugar
- 4 Egg whites (not whipped)
- 2 tsp Baking powder
- 1/4 cup Fresh orange juice
- 1 pinch Fine salt
- to taste Orange zest
Preparation
Grate the orange zest, squeeze its juice, and take the amount you need.
Soften the butter at room temperature and cut it into chunks.
Preheat the oven to 350°F.
In a bowl, sift all the dry ingredients, namely the flour, cornstarch, and baking powder, add the salt and mix them.
With the help of an electric whisk, cream the softened butter with the sugar, add the orange juice and zest, and continue mixing.
Finally, add the dry ingredients and the egg whites (not whipped) little by little, continuing to mix with the whisk until the ingredients are finished. You should obtain a smooth and homogeneous mixture.
Line a loaf pan with parchment paper, pour in the mixture, and level it with the back of a spoon. Bake our plumcake in the hot 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 stick which should come out perfectly dry; otherwise, extend the cooking time by a few more minutes until the plumcake is cooked. Turn off the oven, remove the plumcake, and let it cool well before cutting it. Dust it with plenty of powdered sugar.
