Ingredients Jump to Instructions ↓

  1. 2 1/4 cup(s) cake flour , sifted 1 1/2 cup(s) granulated sugar

  2. 1 tablespoon(s) baking powder

  3. 1 teaspoon(s) salt

  4. 1/2 cup(s) vegetable oil

  5. 5 large egg yolks , beaten

  6. 75 cup(s) orange juice

  7. 1 1/2 tablespoon(s) orange juice

  8. 3 tablespoon(s) freshly grated orange zest

  9. 1 cup(s) egg whites

  10. 1/2 teaspoon(s) cream of tartar

  11. 5 tablespoon(s) unsalted butter , melted 1 1/2 tablespoon(s) heavy cream

  12. 3 cup(s) confectioners' sugar , sifted

Instructions Jump to Ingredients ↑

  1. Make the cake: Heat oven to 325 degrees F. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest. Whisk until smooth and set aside. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes. Increase oven temperature to 350°F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.

  2. Make the frosting: Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency.) Spread frosting over the entire cake.


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