Description:

Orange Cake

Source:

Sue B

Serves/Makes:12

Ingredients

• 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

Preparation

• 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.

Comments

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.