Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons baking powder

  2. 1/2 teaspoon salt

  3. 8 ounces granulated sugar (about 1 cup), divided

  4. 6 ounces sifted cake flour (about 1 3/4 cups)

  5. 1 tablespoon grated orange rind

  6. 1/2 cup fresh orange juice (about 1 orange)

  7. 1 tablespoon grated lemon rind

  8. 5 tablespoons canola oil

  9. 1 1/2 teaspoons vanilla extract

  10. 3 large egg yolks

  11. 8 large egg whites

  12. 3/4 teaspoon cream of tartar

  13. 2 teaspoons powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°.

  2. Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined.

  3. Combine orange rind and next 5 ingredients (through egg yolks) in a medium bowl, stirring with a whisk. Add rind mixture to flour mixture, stirring until smooth.

  4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1 ounce sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.

  5. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 45 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Sift powdered sugar over top of cake.


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