Orange sponge cake - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Orange sponge cake. Pastries, Room temperature
Ingredients
- Oranges 0.75 kg
- Icing sugar 0.375 kg
- Eggs 7.5 ud
- Plain flour 0.25 kg
- Raising agent 7.5 g
- Ground almond 0.25 kg
- Butter 0.125 kg
- Icing sugar 0.25 kg
- Oranges 0.375 kg
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