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Photo: Penny De Los Santos
Active Time:35 minsTotal Time:1 hr 15 minsServings:48Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hr 15 minsServings:48
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:48
Servings:
48
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupwhite whole-wheat flour½cupall-purpose flour1teaspoonbaking powder¼teaspoonsalt4largeeggs, separated, divided1 ¼cupsgranulated sugarplus1/3cup,divided8tablespoons(1stick)unsalted butter, at room temperatureZest of 2 orangesplus1/3cuporange juice, divided
Cook Mode(Keep screen awake)
Ingredients
½cupwhite whole-wheat flour
½cupall-purpose flour
1teaspoonbaking powder
¼teaspoonsalt
4largeeggs, separated, divided
1 ¼cupsgranulated sugarplus1/3cup,divided
8tablespoons(1stick)unsalted butter, at room temperature
Zest of 2 orangesplus1/3cuporange juice, divided
Directions
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
Beat egg whites in the bowl of a stand mixer with the whisk attachment, or in a large bowl with an electric mixer, on low speed until the whites begin to froth, about 1 minute. Increase the speed to medium and beat until foamy and doubled in size, about 1 minute. Increase speed to medium-high and beat until stiff peaks form, 1 to 2 minutes more. Transfer the egg whites to a clean bowl and set aside.
Wash and dry the mixing bowl (if using a stand mixer, switch to the paddle attachment). Beat 1 1/4 cups sugar and butter in the bowl on medium speed until creamy, 3 to 4 minutes. Add egg yolks one at a time, mixing well after each addition. Beat in orange zest, scraping down the sides as needed. With the mixer on low speed, add the flour mixture, one-third at a time, beating until just combined.
Using a flexible spatula, gently fold the egg whites into the batter. Pour the batter into the prepared pan and spread into an even layer.
Bake until the cake is light golden and the top springs back when touched lightly, 25 to 35 minutes.
Meanwhile, combine orange juice and the remaining 1/3 cup sugar in a small bowl. Stir until the sugar is dissolved.
While the cake is hot, brush with the orange syrup. Let cool for 15 minutes. Lift the cake out of the pan with the parchment and transfer to a cutting board. Cut into 1 1/2-inch squares.
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, May 2021
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Nutrition Facts(per serving)59Calories2gFat9gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
