Oranges Stuffed With Chocolate Sponge Cake – a delicious recipe with cake flour, baking powder, cocoa powder, egg yolks, sugar, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 200 degrees Celsius.
2
Mix the flour, baking powder, and cocoa powder and sift. In a separate bowl, add the egg yolks, sugar, oil, milk, and water. Then add the flour, yeast and cocoa powder. Mix thoroughly.
3
Cut a thin slice from the bottom of each orange to make sure each orange sits flat.
4
Cut the top off of each orange and scoop out the flesh from each one using a spoon or melon baller.
5
Fill 3/4 of the orange with the batter.
6
To avoid dryness in the oranges, cover each one with aluminum foil, leaving a cap at the top to allow the batter to rise in the oven.
7
Bake for 30 to 40 minutes. Check for readiness by introducing a toothpick into the sponge cake. If it comes out clean, the cake is ready.
8
To serve, cut into halves or use a spoon to dig into the orange.
605
kcal
Calories
28
g
Fat
87
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/8 cups cake flour, 2/3 tablespoon baking powder, 5 9/16 tablespoons cocoa powder, 2 egg yolks, and more.
Yes, Oranges Stuffed With Chocolate Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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