My cake with orange is a dessert with an “amazing” soft dough, made only with egg whites and lots of orange peel. A light version, ideal for those who want to indulge without feeling guilty.
After the festive days spent among sweet and savory dishes that took us back in time with their aromas, it’s time to start fresh. To do so without sacrificing taste, I propose this super soft cake
Why will you love this cake?: It’s a perfect light dessert even if you’re on a diet, the whipped egg whites make it super soft and fluffy, the orange peel gives it an intense and enveloping aroma, and if you follow my steps and tips, success is guaranteed.
This orange cake my way, is proof that you can eat with pleasure and lightness, starting off on the right foot after the holidays.
If you try to make it, don’t forget to let me know! Write below in the comments which version you chose or send me your photos on Instagram or Facebook.
And if you liked this recipe, share it with that friend who is always on a diet but can’t resist a good homemade dessert.
If you liked this recipe try also…
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Here are two variations to make this orange cloud. Both guarantee a super soft result!
- 4 egg whites
- 2 cups cups all-purpose flour
- 3/4 cup cups sugar
- 5.3 oz oz ricotta
- 2/3 cup cups whipping cream
- 0.4 cup cups sunflower oil
- 1 orange (only grated peel)
- 1 packet baking powder
- 4 egg whites
- 2 cups cups low glycemic index flour
- 2.8 oz oz erythritol
- 5.3 oz oz ricotta
- 5.3 oz oz 0% fat Greek yogurt
- 0.4 cup cups coconut oil
- 1 orange (only grated peel)
- 1 packet baking powder
Steps
Soft and Light Orange Cake to make this amazing dough follow my tips
In a clean bowl, whip the 4 egg whites until stiff peaks form, you can add a pinch of salt to make it easier. Set them aside: they will be the soft heart of your cake.
In a large bowl, beat the sugar or erythritol with an electric mixer until you get a smooth cream, then add the cream or yogurt, the oil, and the grated peel. Add the sifted flour with the baking powder and finally fold in the egg whites gently from bottom to top, this is the crucial step that will make the cake super soft and amazing.
Pour everything into a bundt cake pan or you can also use a buttered and floured 9/10 inch pan and bake at 350°F (180°C) static oven for about 34 minutes but always do the toothpick test. Once baked, sprinkle with powdered sugar or if you’re making the light version, leave it natural and then enjoy.
Looking for another idea to use egg whites? try the fettuccine with egg whites, if you love citrus desserts, then try the citrus cake with peels and if you crave ricotta you absolutely must try my tart with nutella and ricotta with whipped shortcrust
Some tips …
To make this cake amazing, whip the egg whites with a pinch of salt and when you add them to the mixture, make gentle movements from bottom to top
FAQ (Questions and Answers)
QUESTIONS FROM YOU
how can I store the cake since ricotta is an ingredient?
In an airtight container, it will keep for 3 days
