Sponge cake with caramelized oranges

Cake with caramelized oranges

Ingredients

• Peel the orange, without the white skin and cut into slices. In a frying pan add the sugar, butter and orange slices and caramelize over low heat for a few minutes.
• Spread the slices in the bottom of a previously greased and floured mold.

• Preheat the oven to 180º.
• In a bowl, mix the flour and the yeast previously sifted. Set aside.
• In a bowl, mix the egg whites with the pinch of cream of tartar until stiff. Set aside.
• Grate the orange peel and squeeze it.
• In a bowl put the orange zest, the juice, the sugar and the eggs, beat until obtaining a homogeneous mixture.
• Slowly add the flour and the reserved yeast, while whisking. When the mixture is well blended, add the egg whites until stiff, mix with enveloping movements and pour the mixture into the reserved mold.
• Bake for 30 minutes at 180º. Pierce and check with a toothpick if it is cooked. Let cool on a wire rack and remove from the mold.

• Preheat the oven to 180º.
• In a bowl mix the flour and yeast, previously sifted. Set aside.
• Put the butterfly in the mixing bowl and add the egg whites and the cream of tartar, whip 4 minutes at speed 4. Remove the butterfly and reserve the egg whites in a bowl.
• Wash and peel the orange, without the white skin. Cut into quarters and remove the pips.
• Put the orange, the sugar and the egg yolks in the glass, program, 3 minutes, temperature 37º, speed 4.
• Add the flour and the reserved yeast. Mix 15 seconds, speed 3.
• Add the egg whites whipped to stiff peaks and mix with wrapping movements from top to bottom.
• Pour the mixture into the mold and bake 30 minutes at 180º. Check if it is cooked before removing it, if not, leave it for a few more minutes.
• Let it cool on a wire rack and remove from the mold.