- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“A slightly acidic orange juice cake, with soft texture and a creamy coconut milk syrup, perfect for hot days. It is worth it for the unique texture and refreshing flavor.”
What you need to know
['- Based on egg yolks and beaten egg whites, the cake is light and soft', '- Orange juice adds a refreshing flavor', '- Coconut milk syrup gives a touch of creaminess at the end', '- Can be prepared in advance and served chilled', '- Ideal for summer parties or light meals']
Ingredients
Main
- 2 cups of sugar
- 5 egg yolks
- 3 egg whites
- 1 cup orange juice
- 3 cups of wheat flour
- 1 tablespoon baking powder
Instructions
Principal
- Beat the sugar with egg yolks until pale and creamy.
- Add the orange juice and the flour gradually, mixing well.
- Incorporate the egg whites gently.
- Add the yeast last.
- Bake in a preheated oven at 180°C in a greased and floured pan until golden (do the toothpick test).
Chef's tips
['- Keep the cake in an airtight container to preserve texture', '- Before serving, cover with aluminum foil to prevent crust formation', '- For an even softer texture, let the cake rest for 1 hour before serving']
Variations
['- Add chopped nuts to the batter for a crunchy touch', '- Try adding vanilla extract to the batter for a more intense flavor', '- Make a coconut cream and serve with the syrup for more creaminess']
Substitutions
['- You can replace orange juice with lemon for a different flavor', '- Using 2 tablespoons of coconut milk powder instead of syrup can be an option', '- Brown sugar can be used instead of refined sugar for a more complex flavor']
How to store
Leave the cake in the refrigerator in an airtight container. It should last up to 3 days.
Can it be frozen?
It is not recommended to freeze the cake, as it may alter the texture when thawing.
What to serve with
Serves well with a scoop of vanilla ice cream or with fresh red fruits like strawberry or cherry.
Frequently asked questions
Can I use full-fat coconut milk in the syrup?
Yes, you can use full-fat coconut milk, but remember that it is denser and may alter the flavor.
What to do if the cake is too moist?
If the cake gets too moist, you can put a little extra wheat flour in the batter to help absorb the excess moisture.
Can the cake be prepared with a cozy oven?
Yes, a cozy 170°C oven also works well.
Can the cake be served warm?
No, the cake should be served cold to better enjoy the flavor of the coconut milk in the syrup.
