Recipe Details
Ingredients
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1 ½cupssifted cake flour
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1cupwhite sugar, divided
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2teaspoonsbaking powder
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½teaspoonsalt
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5tablespoonsbutter, melted
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⅓cupfresh orange juice
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1teaspoongrated orange zest
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6egg yolks
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1teaspoonvanilla extract
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6egg whites
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½teaspooncream of tartar
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1cupconfectioners’ sugar
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2tablespoonsfresh orange juice
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2teaspoonsgrated orange zest
Cooking Directions
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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.
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Prepare the cake: Sift flour, 1/2 cup sugar, baking powder, and salt into a medium bowl. Form a well in the center and add melted butter, orange juice, orange zest, egg yolks, and vanilla. Beat for 1 to 2 minutes with an electric mixer.
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Beat egg whites and cream of tartar in a large glass or metal mixing bowl until foamy. Gradually add remaining 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.
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Pour batter into the ungreased tube pan. Bake in the preheated oven until the top springs back when lightly touched and a toothpick inserted comes out clean, 60 to 75 minutes. Immediately invert and let the cake hang upside down until completely cool.
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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. Place the cake right side up on a serving plate.
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Make the glaze: Combine confectioners’ sugar, orange juice, and orange zest in a small bowl. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about 1 hour.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories249 | |
% Daily Value * | |
Total Fat 7g |
9% |
Saturated Fat 4g |
20% |
Cholesterol 115mg |
38% |
Sodium 224mg |
10% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 0g |
1% |
Total Sugars 28g |
|
Protein 5g |
9% |
Vitamin C 5mg |
6% |
Calcium 74mg |
6% |
Iron 2mg |
9% |
Potassium 97mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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