Description
Wonderful cake with a true orangey flavor.
Ingredients
- 1 ½ cups sifted cake flour
- ½ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons butter, melted
- ⅓ cup fresh orange juice
- 1 teaspoon grated orange zest
- 6 egg yolks
- 1 teaspoon vanilla extract
- 6 egg whites
- ½ teaspoon cream of tartar
- ½ cup white sugar
- 1 cup confectioners’ sugar
- 2 tablespoons fresh orange juice
- 2 teaspoons grated orange zest
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Have ready an ungreased 10-inch tube pan with a removable bottom. Don’t use a nonstick surface pan.
- Sift the flour
- 1/2 cup sugar
- baking powder and salt into a medium bowl. Form a well in the center and add the melted butter
- 1/3 cup orange juice
- 1 teaspoon orange zest
- egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer.
- In a large glass or metal mixing bowl
- beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar
- continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter
- then quickly fold in remaining whites until no streaks remain.
- Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes
- until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool.
- Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate.
- To make the glaze: In a small bowl combine the confectioner’s sugar
- 2 tablespoons orange juice
- and 2 teaspoons orange zest. Spread over the top of the cake
- letting some drip down the sides. Let stand at room temperature until glaze has set
- about one hour.
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 3 hrs
Servings: 12