Ingredients
EGGS AT ROOM TEMPERATURE
4
FINE GRANELLED SUGAR
150 g
COLD MELTED BUTTER
125 g
ORANGE ZEL AND JUICE
1
COLD WATER
a spoonful
LEMON JUICE
a teaspoon
HOT MILK
500 ml
SALT
a pinch
FLOUR 00
125 g
The magic orange cake is a surprising and easy to make dessert, characterized by three layers of three different consistencies: the first similar to a sponge cake, the second creamier, the last like a pudding. This version of the magic cake is flavored with orange juice and zest, but you can decide to flavor it as you prefer. A beautiful, original and delicious dessert, ideal both as a dessert at the end of a meal but also for an inviting Sunday breakfast: here’s how to make it to perfection.

How to prepare the magic orange cake

Melt the butter and keep it aside. Separate the egg whites from the yolks and whip the latter with the sugar until they become light and swollen. It will take about 10 minutes. Add the cold water and mix again. Also add the orange juice 1.

Step 2
Also add the melted butter 2 and a pinch of salt, continuing to mix.

Step 3
Add the sifted flour 3 little by little.

Step 4
Gradually add the hot milk 4 but not boiling.

Step 5
Whip the egg whites with the lemon juice until stiff and gently add them to the dough 5.

Step 6
Flavor with grated orange zest 6.

Step 7
Pour the mixture into a 20×25 cm rectangular pan lined with baking paper (7) and bake at 150°C for about 80 minutes.

Step 8
Let the cake cool to room temperature without removing the mold, then wrap everything in cling film and let it rest in the fridge for another 2 hours before cutting it.8

Tips
The magic cake requires a little attention during preparation, but it is made up of simple ingredients and steps: in particular, pay attention to the order in which the ingredients are inserted and the cooking temperature. When whipping the egg whites, you can use a teaspoon of vinegar instead of the lemon juice, if you prefer. The dough can be flavored with vanilla, orange blossom water or cinnamon.

Storage
The magic cake can be stored at room temperature for 2-3 days, in the fridge for 4-5 maximum. Freezing is not recommended.