Sponge cakes of orange and lemon. Recipe

In summer you have to change the rhythms of life and, at least in my case, it is necessary to get up much more early. I can't really sleep too much these days either, so I take advantage of the cool morning to do some sport or to bake a special breakfast. These fluffy orange and lemon cupcakes were a craving that ended up triumphing at home.

It had fruit from the Murcian garden and I really wanted a sweet crumb sweet with a lot of citrus aroma to give some joy in the morning. So I adapted this recipe a bit and opted for the rustic, preparing a large tray of dough that I cut into portions, instead of using individual molds. The best? Devour the typical remaining edges of those cutouts.

Ingredients

For 12 people
  • Eggs L 4
  • Sugar 100 g
  • Unsalted butter 75 g
  • Orange juice 120 ml
  • Orange zest 5 ml
  • Chemical yeast 12 g
  • Salt 3 g
  • Pastry flour 100 g
  • Cornstarch 20 g
  • Icing sugar 100 g
  • Lemon juice necessary to glaze

How to make fluffy orange and lemon biscuits

Difficulty: easy
  • Total time 35 m
  • Elaboration 10 m
  • Cooking 25 m
  • Repose 10 m

Preheat the oven to 180ºC and grease or cover with sulfurized paper a rectangular mold of about 20 cm on each side. Separate the yolks of the whites of the eggs in different containers, and melt the butter.

Beat the egg yolks with the sugar with a whisk, on medium speed, until a pale and fluffy texture remains. Add the orange zest, the freshly squeezed juice -we can strain it but I prefer to add part of the pulp as well- and the melted and cooled butter.

Sift the flour with the yeast, salt and cornstarch on top, and mix gently or beat with the rods. Assemble the egg whites until stiff and incorporate them into the dough, working it with enveloping movements so that they do not drop too low.

Fill the mold, tapping to remove the larger bubbles, and bake for about 20-25 minutes, or until the center is pricked clean with a toothpick. Let cool on a wire rack and prepare the glaze, if desired.

I do it by eye by sifting a few tablespoons of icing sugar and mixing it with lemon juice, until it has a pasty texture. Throw rudely - as if we were Pollock - on top of the cooled sponge cake. Wait for it to dry and cut into portions.

With which to accompany the sponge cakes of orange and lemon

For breakfast, snack or to accompany coffee after dinner, these biscuits will delight those looking for a spongy and aromatic sweet. It is also a good base for making a multi-layered cake or as the bottom of a cake covered in cream or mousse.

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