Orange cloud cake à la Mäusle

Ingredients for 1 servings:

• 400 g cream
• 200 g sugar
• 1 pinch of salt
• 1 orange(s), organic, zest grated
• 4 egg yolks
• 1 pack of cream of tartar baking powder
• 300 g spelt flour, fine
• 5 drops of oil (orange or mandarin oil)
• 3 tbsp powdered sugar
• some water
• 3 drops of oil (orange or tangerine oil)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Food combining baking recipe carbohydrates – without butter/margarine/oil

Place baking paper into the base of a 26 cm springform pan. Grease the sides well with butter. Preheat the oven to 175 degrees Celsius (top/bottom heat). Whisk the cream, egg yolks, sugar, grated orange zest, and salt until the sugar has dissolved. Combine the flour and baking powder. Add this flour mixture to the cream mixture a spoonful at a time and mix quickly. With the last few spoonfuls of flour mixture, add the orange or tangerine oil. Pour the batter into the prepared pan, smooth it out, and bake for about 30 to 40 minutes (test with a skewer). Let the cake cool in the pan on a wire rack. Carefully loosen the sides of the springform pan. For the glaze, mix the powdered sugar with water a little at a time until smooth and add the orange or tangerine oil. Spread it on the cake. Let the cake cool completely. Tip: If you want the cake to be even fluffier, use 200 g spelt flour and 100 g cornstarch.