Egg white cake

Preparation

1. We preheat the oven to 180º with heat up and down. We grease the mold that we are going to use. I used a 24 cm one.

2. First we add the flour and yeast to the glass. We mix them for 10 seconds, at speed 6. We remove and reserve in a bowl.

3. We add the sugar and pulverize it during 30 seconds, progressive speed 5-7-10.

4. Add the orange peel and program 30 seconds, progressive speed 5-7-10.

5. We place the butterfly on the blades and add the margarine in ointment. We mix during 1 minute, at speed 2, until you get a cream.

6. We add the orange juice and the flour with the yeast. We mix during 15 seconds, at speed 2. If everything is not well integrated, we finish doing it with the spatula.

7. We reserve this mixture in a large bowl.

   We wash and dry the glass, the lid and the butterfly very well.

8. We put the butterfly on the blades and we mount the egg whites with a pinch of salt, during 8 minutes, at speed 3 1/2 and without a beaker or until we get them to snow (without the beaker, more air enters them and therefore increases their volume more).

9. We add the whites to the mixture that we have reserved in a large bowl and, very carefully, we mix it with enveloping movements.

10. We pour this mixture into the mold that we have prepared.

11. We put in the oven and let it cook at 180º for 45 minutes or until the stick comes out clean when punctured.

    The time depends on the type of oven. If a fan is used, the time invested is reduced and may only take 30 minutes.

12. Remove, let cool and unmold.

    At the time of serving, decorate with icing sugar and some orange segments.