I love this Light Airy Orange Lemon Snack Cake because it’s so easy to make and is perfect as a not too guilty snack or the beginnings of a more decedent dessert. Whichever way you enjoy this light airy orange lemon snack cake it’s a great one to have in your back pocket. With so few ingredients it can be whipped up quickly and it doesn’t take long to bake up either…… Double bonus!
Because it’s summer and we all want to look as good as possible before the winter bulge appears to keep us warm (that’s my excuse and I am sticking to it!) I have been doing a lot of experimenting with fat and sugar free foods. Seriously the amount of attempted and failed fat free frozen yogurt in my freezer is frightening, a post on that is coming soon but back to this light airy orange lemon snack cake for now. While technically egg yolks are a fat they are a healthy fat and people living in fear of them is crazy. People we do need some fat in our diets to stay alive you know. Anyway this cake has no other fat added to it, no butter, no oil and no weird substitutes.
While it would be great if us bakers could break our dependency on sugar, it’s never gonna happen. Yes there are some wonderful substitutions like agave nectar, maple syrup, honey and the like. But if you are trying to watch what you are eating these wonderful subsituits may be healthier over all but they are still pretty heavy in calories. So to help lower this a little I swapped out some of the sugar for a little granulated stevia sweetner. Now any granulated sweetner would work here, I just use stevia as at least it is natural, well….. mostly! I am naturally suspicious of anything claiming to be zero calorie.
You can use all sugar in this light airy orange lemon snack cake if you wish and I have put the amounts in the recipe below, you will still acheive a wonderful light and airy cake using all sugar. I have used all sugar in the past and been more than happy with the results. While I am certainly not counting calories I do like to try and eat a little healthier when I can. And if I can acheive that while eating cake then I am all for that.
So what keeps this cake so airy? Well that would be because we separate the eggs and whip up the egg whites to soft peak stage and then fold it into the batter. Using a gentle hand and folding the egg whites in insures your cake remains light, airy, soft and yes even a little fluffy.
To flavour this light airy orange lemon snack cake I have used the zest and juice of one large orange and one large lemon. It gives every bite a lovely sweet and zesty tang but if you are not a fan of lemons then feel free to use 2 oranges instead. Or 2 lemons or a lemon and lime or even 2 limes, fill your boots and get your zest on!
I am serving my cake here with a little fat free fromage frais and fresh berries. Fat free Greek yogurt is also wonderful with this cake. But I don’t want to come across all holier-than-now, I have been known on many occasions to pile this cake with whipped cream and ice cream and then a few berries to kid myself into thinking I was making a healthy choice. It’s a wonderful base for a real cream cake. But as I mentioned before its just as wonderful all by its self.
- 4 large eggs separated
- 3 tablespoons & 1 teaspoon of sugar
- 5 tablespoons granulated sweetner - like stevia
- 150 grams plain / all purpose flour (1 and ¼ cups)
- 2 teaspoons baking powder
- 1 large orang - zested and juiced
- 1 large lemon - zested and juiced
- Preheat your oven to 180C / 350F / Gas mark 4 and very lightly grease a 20 centimetre / 8 inch square pan. A round one could be used if you prefer.
- Separate your egg yolks from the whites and using an electric mixer hand or stand whip up your egg whites to soft peak stage.
- If you are fortunate enough to have a stand mixer you can carry on while they whip away, if you need to do it by hand place them to one side once the whites are whipped up.
- In a medium sized mixing bowl add in the egg yolks, sugar and granulated sweetner and mix it all up until you have mixed everything really well together.
- Add in the flour and baking powder and again mix well until you have a smooth batter.
- Add in and mix through the zest and juice of your orange and lemon.
- Now gently fold in the whipped up egg whites, it doesn't matter if there are a few egg white lumps still in your batter. Better that then a super flat cake from where you have knocked out all of the air you have whipped in.
- Gently pour the batter into your prepared pan and smooth it out and pop it in the centre of your hot oven and bake for 25 minutes.
- Check your cake after 25 minutes, it should bounce back if you gently prod it or if you have a pick place it in the centre and it should come out clean. The top should also have an even golden hue to it and the sides should be starting to come away from the pan.
- The cake will look really tall and inflated, unfortunately it will deflate a bit once it comes out of the oven, so please don't panic this is perfectly natural. Leave it to cool for a few minutes in its pan then carefully take it out and place it on a wire rack to fully cool down.
- Like most home made bakes the fresher the better but in an airtight tin kept in a cool environment this cake should keep pretty well for 5 days. It also freezes well for up to 2 months.