Light Sugar-Free Orange Cake
A fluffy, fragrant orange cake that's as light on calories as it is big on flavor. Made with fresh orange juice and a baking-safe sweetener, this guilt-free treat is perfect for any occasion or afternoon snack.
🛒 Ingredients
12 servings
- 4 eggs (whites and yolks separated)
- 2 tbsp light margarine
- ¾ cup fresh orange juice (divided in two)
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tbsp baking powder
- 1 cup baking-safe sweetener
- Margarine and flour to grease the pan
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a rectangular or bundt pan.
- 2
In a large bowl, beat the margarine with the egg yolks, half of the orange juice, and the sweetener until you get a creamy, smooth mixture.
- 3
Sift together the flour, cornstarch, and baking powder, then gradually fold them into the wet mixture, stirring gently until the batter is lump-free.
- 4
Beat the egg whites to stiff peaks and gently fold them into the batter using a spatula, working from bottom to top to keep the mixture light and airy.
- 5
Pour the batter into the prepared pan and bake for 30–35 minutes. While still hot, poke holes all over with a toothpick and drizzle the remaining orange juice over the cake for extra moisture and flavor.
💡 Chef's Tip
Add the zest of one organic orange to the batter for a more intense citrus aroma. Store covered at room temperature for up to 3 days.
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Same category — Desserts
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