Pan de España 

5 egg yolks
7 egg whites
2 1/4 cups of flour
1 1/2 cups of sugar
3/4 cup of orange juice or water
1 tablespoon orange or lemon zest
1/2 cup vegetable or avocado oil
3 tablespoons baking powder
1 teaspoon of vanilla extract
1/4 teaspoon of cream of tartar

Beat the egg whites with half the sugar and cream of tartar, until the egg whites are stiff and foamy.
In a separate bowl, beat the egg yolks, oil, remaining sugar, vanilla and juice or water. I like to add the rind of one orange or lemon. Beat well until the batter is a beautiful yellow color. Add dry ingredients until well blended. Gently fold the egg whites into the cake batter. Grease the bottom and sides of the tube pan. DO NOT grease the middle tube. Pour in the batter. Bake at 325°F for 40 minutes and an additional 10 minutes at 350°F. Remove cake from oven when inserted toothpick comes out clean. Invert the cake pan and leave upside down on a cooling rack. When the cake has completely cooled, slowly remove from the pan. You should have a nice tall sponge.

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