1/4 cup all-purpose flour
1 cup sugar
2 egg yolks separated
2 1/3 cups milk
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
2 tablespoons grated orange zest
1/4 cup all-purpose flour
1 cup sugar
2 egg yolks separated
2 1/3 cups milk
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
2 tablespoons grated orange zest
Preheat the oven to moderate temperature (170°C)
Sift together the flour and sugar in a bowl
In another bowl, beat the egg yolks, add milk, juices, and grated zest
Whisk well
Add the sifted flour and mix until combined
Beat the egg whites until stiff and fold them gently into the mixture
Pour the batter into an ungreased 19 cm diameter cake pan placed in a larger pan with about 2 cm of hot water
Bake in a preheated oven, until golden brown on top and firm to the touch
Serve warm or chilled, and if desired, with whipped cream
Yields: 4 to 6 servings.
