Orange cake with no oil or butter — light and tasty, served with a delicious orange sauce.

3 eggs

3/4 cup sugar

1 teaspoon vanilla

1/4 cup orange zest

1/2 cup orange juice

2 cups sifted flour

2 teaspoons baking powder

a pinch of salt

2 cups fresh or canned orange juice

1 tablespoon cornstarch

Beat the eggs with an electric mixer on medium speed. Gradually add the sugar and vanilla and continue beating for 5 minutes.
Add the orange zest, then the juice, and beat for 2 minutes.
Gradually add the flour, baking powder, and salt to the egg mixture. Increase the mixer speed and continue beating until all the flour is incorporated and the batter is smooth.
Pour the batter into a buttered and floured pan and bake in a preheated oven (top and bottom heat) for 35 to 40 minutes, watching toward the end.
When the orange cake is done, let it cool completely before turning it out onto a serving plate.
Meanwhile, prepare the sauce: in a saucepan, mix the two cups of orange juice with the cornstarch while cold, then place over the heat and stir until it thickens.
Pour the orange sauce evenly over the cake, then refrigerate the cake so the sauce sets and the cake cools.

Orange Cake (No Oil or Butter)

Prep checklist