Orange Biscuit

Lay out the necessary products for making the orange biscuit in the oven on the table.

Separate the yolks from the whites of three raw chicken eggs.

Remove the zest from the orange and squeeze 2 tbsp. of juice from the flesh of the orange.

Add 70 g of sugar and 2 tbsp. of orange juice to the yolks.

Then beat the yolks together with the orange juice and sugar for about 4 minutes until the mixture turns pale and thickens.

Add the orange zest to this mixture and mix with a spatula.

Add the potato starch to the flour, mix and sift.

Gradually add the flour mixture with starch to the whipped yolks with sugar and mix thoroughly.

Add a little salt to the egg whites. Beat the egg whites with salt with a mixer until stiff peaks form. Check the whipped egg whites' readiness by turning the bowl with them over. The whites should hold firmly in the bowl and not fall out. Immediately add the whipped egg whites to the dough, mixing with a wide spatula.

Place parchment paper on the bottom of the mold, and do not line or grease the sides of the mold. Pour the dough into the mold. Send the mold with the dough into a preheated oven at t = +180°C for 20 minutes. Then reduce the heat to +170°C and bake the biscuit for another 10 minutes. Adjust the time according to your oven. Keep an eye on it to ensure the biscuit does not burn. Use a wooden skewer to check the readiness of the biscuit.

The orange biscuit in the oven is ready. Remove it from the oven, let it cool slightly in the mold, and then remove the biscuit from the mold onto a rack. The biscuit is very delicate. Therefore, it can only be cut about 5 hours later.

The biscuit can be used for a cake, or you can simply serve it sliced for tea. Enjoy your meal!