Made with AI
Orange Blossom Olive-Oil Cloud Cake
50 min 516 kcal per serving Easy
Ingredients
4 Servings
- cake flour175 g
- granulated sugar165 g
- egg whites150 g
- extra-virgin olive oil65 g
- whole milk120 ml
- fresh orange juice80 ml
- finely grated orange zest6 g
- baking powder8 g
- vanilla extract5 ml
- fine salt2 g
Instructions
- 1
Preheat the oven to 170°C (340°F). Line the bottom of a 20 cm (8-inch) round cake pan with parchment paper, leaving the sides ungreased so the batter can climb.
- 2
Reserve 65 g of the granulated sugar for whipping with the egg whites. In a large bowl, whisk together the remaining 100 g sugar, cake flour, baking powder, fine salt, and orange zest.
- 3
In a separate bowl, whisk the whole milk, orange juice, olive oil, and vanilla extract until well combined.
- 4
Gradually add the liquid mixture to the dry ingredients, whisking gently just until a smooth, lump-free batter forms. Do not overmix.
- 5
Place the egg whites in a clean, dry mixing bowl. Beat at medium speed until foamy, then gradually add the reserved 65 g sugar. Continue beating until the meringue is glossy and holds medium-stiff peaks.
- 6
Fold one-third of the meringue into the flour batter to lighten it. Gently fold in the remaining meringue in two additions, using broad strokes and stopping as soon as no white streaks remain.
- 7
Transfer the batter to the prepared pan and smooth the top. Gently tap the pan once on the counter to release any large air pockets.
- 8
