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Orange Cake
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Orange Cake

Sue B


  • 3/4 cup (175 ml) egg whites -- room temp
  • 1-3/4 cups (425 ml) flour, all-purpose
  • 1/4 tsp (1 ml) salt
  • 1-1/2 cups (350 ml) sugar
  • 6 egg yolks
  • 6 tbsp (90 ml) orange juice
  • 1 tbsp (15 ml) orange peel -- grated
  • 1/4 cup (60 ml) confectioner's sugar
  • Measure flour and sift about 2 cups (475 ml) once on waxed paper.
  • Fill cups lightly to overflowing.
  • With spatula scape off excess to make 1 level 3/4 cup (175 ml).
  • Then sift flour with salt and set aside.
  • With electric mixer at med speed, beat egg whites until foamy.
  • Gradually beat in 1/2 cup (125 ml) of the sugar, 2 tbsp (30 ml) at a time, beating after each addition.
  • Continue beating until stiff peaks form when beaters are slowly removed. Set aside.
  • Preheat oven to 350 degrees (175 C.) F.
  • In a small bowl with the same beaters at high speed, beat egg yolks until very thick and lemon colored about 3 minutes. Do not overbeat. Gradually beat in remaining 1 cup (225 ml) sugar. Continue beating until mixture is smooth.
  • At low speed, blend flour mixture and orange juice alternately into the egg yolk mixture, beginning and ending with the flour and guiding the batter into the beaters with scraper.
  • Add orange peel.
  • With a whisk or rubber spatular, using under and over motion, fold yolk mixture into the whites gently.
  • Pour mixture into an ungreased angel food pan or bunt pan.
  • Tube pan cannot have a removable bottom.
  • Bake 35 to 40 minutes.
  • Invert over coke bottle and cool completly.
  • After completly cooled run spatula around outside to loosen cake and shake gently to remove from pan.
  • Place on serving plate and sift confectioners sugar over top.
  • Cut gently with serrated knife.
My dad made this cake for years and was one of our family favorites. It is like a chiffon and hope you will try it and like it as much as we still do.

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