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“Kouglof” Cake with Orange Peels  
World Traditional Recipe フランス

French style cake. “Kouglof” is a famous traditional cake from Alsace, which can be made with yeast batter or butter sponge batter. Today, we are introducing the latter made with orange peels.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
Add 80g of sugar to butter and cream together. (Photo #1)

Stir in beaten egg yolks to the butter mixture and blend well.(Photo #2)

Have egg whites and 90g of sugar ready to make meringue. Add half of the sugar (45g) to egg whites and beat until soft peaks form. Then pour in the rest of the sugar (45g) and beat again until stiff. (Photo #3)

Pour in half of the meringue to the butter mixture and stir lightly.

Mix in flour and the rest of the meringue, in that order.

Fold in marinated orange peels, together with orange liqueur, and mix.
(Photo #4)

Fill the kouglof mold about 4/5 full with the batter.

Bake in a preheated oven at 180 °C (356 °F) for 50 to 60 minutes until golden.

Servings per Recipe Calories per Serving Ready In
one 18cm kouglof mold  272kcal 120 minutes
butter 100g 
sugar 170g 
egg yolks 50g 
egg whites 100g 
cake flour 120g 
orange peel 150g 
orange liqueur 30g 
- Dice orange peels and marinate them in orange liqueur overnight.
- Allow butter to soften at room temperature.
- Sift flour.
- Butter, then dust the mold with flour.
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