Ingredients Jump to Instructions ↓

  1. 6 eggs, separated

  2. 2 cups all-purpose flour

  3. 1-1/2 cups sugar

  4. 1 teaspoon salt

  5. 1/2 teaspoon baking soda

  6. 3/4 cup fresh orange juice

  7. 1/2 cup canola oil

  8. 2 tablespoons grated orange peel

  9. 1/2 teaspoon cream of tartar ORANGE GLAZE:

  10. 1/2 cup butter

  11. 2 cups confectioners' sugar

  12. 2 to 4 tablespoons fresh orange juice

  13. 1/2 teaspoon grated orange peel

Instructions Jump to Ingredients ↑

  1. Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides. Yield: 16 servings.


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