This sponge cake is a euphony of delicate aromas and flavors, which are well balanced between them in this soft sponge. There is a strong Sicilian imprint in it, thanks to the almond flour, the orange zest and the excellent sweet wine of Pantelleria.
- DifficultyEasy
- CostMedium
- Preparation time15 Minutes
- Cooking time45 Minutes
- Servingserves 6 people
- Cooking methodOven
- CuisineItalian
- SeasonalityAutumn, Winter and Spring
Ingredients
Steps
– separate the yolks from the whites;
– transfer the egg yolks into a planetary mixer together with the sugar, saffron and the grated orange zest;
– operate the mixer and whisk until you get a smooth cream;
– keep whipping and pour the oil slowly;
– sift the flour, corn starch and baking powder onto the egg yolk cream and mix well;
– add the almond flour and mix until you get a smooth dough;
– combine the egg whites and salt in another bowl and whisk until stiff;
– add the whipped egg whites to the mixture and mix gently from bottom to top until the egg whites are completely absorbed;
– pour the cake mixture onto a previously buttered and floured springform cake pan (24cm diameter);
– bake in a static oven at 170 degrees for 45 minutes (do the toothpick test before taking it out of the oven);
– place the hot cake pan on a cooling rack;
– as soon as the cake reaches room temperature, remove it from the pan and serve with a dusting of icing sugar
Varied doses for servings