Citrusy lightness that melts on the palate, defined by an airy crumb and the vibrant aroma of fresh orange. It is the heart of family afternoons, a classic celebrating the simplicity of Peruvian baking. Spongy, aromatic, and simply unforgettable.
Preheat the oven to 170°C and prepare a tube pan. Sift the flour, baking powder, and salt; they should be airy and lump-free before touching the foam.
Beat the egg yolks with half the sugar for 3 minutes, until pale and slightly thick. Add the orange juice, zest,
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In another clean bowl, beat the egg whites until finely foamy. Add the remaining sugar gradually and beat for 3 to 4 minutes, until firm, glossy peaks form.
Fold the dry ingredients into the yolk mixture in two additions, alternating with part of the egg whites. Then fold in the remaining whites gently, until no large streaks of flour or dry foam remain.
Pour the batter into the pan and bake for 35 to 40 minutes, until risen, softly golden, and a skewer comes out clean. Do not open the oven before 30 minutes or the crumb may fall.
Let the sponge rest for 10 minutes in the pan, unmold, and cool on a rack before slicing. It should feel light, springy, and clearly scented with fresh orange.
