Little Mountain Cake
A light, airy orange-flavored cake with a nutty crunch, perfect for teatime or special occasions, combining fluffy meringue with fragrant orange peel and walnuts.
Ingredients
Instructions
- Measure 1/2 cup of egg whites into a large bowl of an electric mixer.
- Beat the egg whites at highest speed until frothy, then gradually add 1/2 cup of sugar, one tablespoon at a time, until mixture forms stiff but not dry peaks.
- Beat in the salt, vanilla, and orange peel.
- Stir together the baking powder and flour until blended, then sift the mixture over the beaten whites.
- Fold the flour mixture into the beaten whites until smoothly blended.
- Fold in the melted and cooled butter until incorporated.
Tips & Substitutions
For best results, use room temperature egg whites, as they whip better and create a fluffier cake. If you don't have orange peel, lemon zest can be a nice substitute for a citrusy flavor. Ensure your mixing bowl is clean and free of grease to achieve maximum volume in the egg whites. Consider adding a pinch of cream of tartar to stabilize them if needed.
Serving Suggestions
Serve Little Mountain Cake as a delightful dessert after a meal, perhaps paired with fresh berries or a dollop of whipped cream. It also complements a cup of tea or coffee beautifully. For a festive touch, consider serving it alongside Mandarin Orange Salad Or Dessert for a refreshing contrast, making it a hit at gatherings.
Storage & Reheating
Store any leftover Little Mountain Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, gently warm slices in the microwave for about 10-15 seconds, or enjoy it cold. The cake's light texture makes it perfect for snacking anytime.
Nutrition & Diet Analysis (per serving)
Each serving of Little Mountain Cake contains roughly 201 calories, with 3g protein, 10g carbohydrates, and 18g fat. It is a good source of calcium (12% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1118mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
While all-purpose flour is recommended for this cake, you can experiment with cake flour for an even lighter texture. However, avoid using whole wheat flour as it may make the cake denser. If you are gluten-free, a gluten-free all-purpose blend can also work well.
What can I substitute for butter?
If you're looking for a dairy-free option, you can substitute the butter with margarine or a plant-based butter alternative. For a healthier option, unsweetened applesauce can also be used, but this may change the texture slightly, making it denser.
How do I know when the cake is done baking?
The cake is done when it is lightly golden and springs back when gently pressed in the center. A toothpick inserted into the cake should come out clean or with a few moist crumbs attached. Avoid overbaking, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).