ORANGE SPONGE CAKE

Dessert - Light - lactose intolerants (read bottom of recipe)

250 gr. (2 1/3 cups) 00 Italian flour

150 gr. (2/3 cup) sugar

1 tbsp baking powder

3 eggs

1/2 cup milk

2 oranges

First of all "grate" oranges until you start seeing the white part (that's bitter so don't grate it), then squeeze them; you can put both zest and juice in the same bowl.

Sift flour and baking powder together in a big bowl, add sugar and mix.

Preheat oven to 350.

Add eggs, milk and orange and whisk them until you obtain a smooth batter (it doesn't have to be too thick), you might need to add a little more sugar, depending on how juicy are your oranges.

Butter a 9x13" baking pan and dust it with flour, pour batter in it and bake for 25 minutes on the central rack.

Let cool down to lukewarm or room temperature before serving it.

It makes about 18 servings.

- You can obtain a more "orangy" flavor usn 3 oranges and no milk (or less of it)

- I used non fat milk so the only fats in this cake come from eggs

- Lactose intolerants can use a non dairy milk (almond, rice, soy) and use olive oil, instead of butter, to grease the pan.

- You can top it with icing (I don't like it so I didn't do it), powdered sugar, cocoa powder which goes perfect with oranges or serve it with ice cream, whipped cream, custard.... Obviously these complements will change the calories and fats content (this is almost a dietetic cake - about 80 calories per portion)