Three different kinds of chile peppers—Anaheim, jalapeo, and fire-roasted green chile peppers—are used to make this delicious Instant Pot green chili chicken. For people who enjoy spicy food!
| Servings: | 12 |
| Yield: | 1 9-inch round cake |
Ingredients
- 3 eggs
- 1 cup white sugar
- 1 tablespoon orange zest
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons orange juice
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
- Separate the eggs while cold, then bring to room temperature.
- Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
- In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
- Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
Nutrition Facts
| Calories | 144 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 99 mg |
| Sugars | 17 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Did it twice. Both times, the cake came out dense and dry.
the cake turned out vet dry,and I only baked for thirty minutes,but it had good flavor
I ended up having to scrap my first cake because it was rock solid when I pulled it out. I’m not sure if my oven is off (it’s very old so it may be) but I change the temp to 300 and cooked for 25 minutes and it turned out absolutely PERFECT. Other than the temp issue I thought the recipe was spot on. I’ll definitely be making this again!
Awesome recipe Thank you… Just I needed only 35 minutes bake time for my cake ..
This is a nice cross between angel cake and moist cake. It’s filling, and provides nice sweetness without the rich flavor of most cakes. I would actually recommend adding juice from cuties! The cutie flavor mixes well, and it adds more of a sweetness to the orange zest and juice that can’t be beat!
The recipe was really simple to make. I also made an orange glaze by adding butter, orange juice, sugar and the Chopped peel- reduced on a low flame. It added extra flavour to the cake.
I made it exactly as written ( a rare event for me…). The texture was OK but it was way too sweet and a little dry.
Became very dry and not tasty at all, it definitely needs oil or butter to be added
Rubbish recipe. No butter or oil!
I added fresh ginger as well as the orange zest. It tastes amazing. Nice little kick to it. I watched a food show the other day where they even add a dash of pepper… I served it with fresh whipped cream and strawberries. Lots of flavors. Was great. Thanks for the recipe.
I was very disappointed with this cake. It was very dry and the orange flavor came out strange.
Lovely recipe and easy to make! the only thing I did differently is adding 12 T spoons of orange juice instead of 6.
I used the recipe for cupcakes and made some icing and caramelized orange zest it turned out great
I put cake flour instead if the all purpose flour looks similar to the photos shared. And tastes superb.
Tried it the first time. Added one tbsp of lime juice and double the amount of orange zest. I also mixed in orange wedges of two oranges. It smells so sweet and citrusy while baking. I leave to cool and when eaten, theres suprise pops of sour and sweet from the wedges.
This is an excellent recipe. I doubled everything except the sugar and baked it in a tube pan. The second time I made it I didn’t have the orange zest, which gave it a milder orange flavor, was superb. I’m always looking for low fat, low cal desserts and this one is definitely a keeper.
Absolutely Fantastic. This was my first attempt to bake a cake and I was amazed at how moist, light and tasty this recipe was. The result was identical to a very well known pre-mixed brand. Excellent !
I doubled this recipe to make a two tier cake. It made one 10″ and one 7″ cakes. The cakes came out nice and spongy, BUT I had to add more orange juice to the batter to make it workable. First I added as much orange juice as the recipe calls for. The batter came out as a stiff dough to which much of the flour could not be incorporated. So I added more orange juice, and then even more orange juice. I think I used 4 times more orange juice than what the recipe calls for. That’s why I am giving this 4 stars. Everything else was perfect. I used rind of two large oranges but next time I will double this. This cake is much better than the pound cake that I used to make before. It is lighter and nicer for layered cakes. I cut both cakes into layers and filled them with whipped cream, chopped bananas, chopped pineapples and chopped walnuts. The guests loved the cake and everyone asked for more. So from now on I will use this recipe in the place of the pound cakes or simple vanilla flavoured sponge cakes.
Was a bit dry and needed something, maybe lots of frosting.
Good base for cake. I was concerned of the bottom of my pan and placed parchment paper on it. I was glad because it appeared that 50 minutes may have burned the cake. I flipped it upside down and punched holes throughout the cake and glazed it with a orange glaze frosting. That seemed to be the taste it was going for. It moistens the cake throughout. Making the cake was a bit more than I expected to do and I realize it is hard to write a recipe out. However, before starting this cake, you may want to sort out the directions. It does get a bit confusing. Overall, my family loves it. Don’t wait 50 minutes! Check on it long before that.
added extra juice with the flour so the mixture did not turn to in dough.