Orange-and-Lemon Cake
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Softened butter to grease pan
- 8large egg whites
- 1teaspoon cream of tartar
- 2teaspoons vanilla
- 1ÂĽcups sugar
- 1cup cake flour
- 1tablespoon orange zest, minced
- 1tablespoon lemon zest, minced
Nutritional analysis per serving (8 servings)
213 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 0 grams dietary fiber; 32 grams sugars; 5 grams protein; 56 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Grease a 10-inch tube pan. In a clean bowl, beat the egg whites until they are foamy. Add the cream of tartar and the vanilla and beat until soft peaks form. Continue beating while gradually adding the sugar. Stop beating when peaks are firm but not stiff.
- Step 2
Combine the flour with the orange and lemon zests. Using a rubber spatula, fold the flour into the egg whites. Spoon into the pan. Bake for 45 minutes. Remove from the pan and cool on a rack.
Private Notes
Comments
Tasty but dry, needs a topping that isn't super sweet. Whipped cream was good, mousse might be good too. I may try steeping some lemon or orange peel in the cream before whipping next time. I want to try a grapefruit one too. Definitely don't use the liquid egg whites, use real eggs as the liquid ones don't whip well.