Print Friendly Recipe
- From Mama's collection written by Sandra Dillehay
Serves/Makes:should serve 12
- 1 cup (225 ml) egg whites [from 7 large eggs], at room temperature
- 1-1/3 cups (325 ml) plus 2 tbsp (30 ml) sugar
- 1 tbsp (15 ml) freshly grated orange peel
- 3/4 cup (175 ml) fresh orange juice
- 1/3 cup (80 ml) vegetable oil
- yolks from 4 large eggs
- 1 tsp (5 ml) orange extract
- 2-1/4 cups (525 ml) cake flour [not self rising] or 2 cups (475 ml) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2 ml) salt
- Frosting[ see note]
- 3-3/4 cups (875 ml) confectioners' sugar
- 1 stick [1/2 cup] butter or margarine [not spread], at room temperature
- 1/4 cup (60 ml) water
- 3/4 tsp (4 ml) orange extract
- 4 drops yellow food coloring
- 2 drops red food coloring
- Heat oven to 325 F. and have a 9 to 10 inch tube pan ready.
- If pan has a removable bottom, do nothing. If not, lightly grease and line bottom
- with waxed paper.
- Lightly grease paper [don't grease sides of pan.
- Beat egg whites in a large bowl with an electric mixer on medium speed until frothy.
- Increase mixer speed to high, gradually adding the 2 tbsp (30 ml) sugar.
- Beat until whites greatly increase in volume, are thick and glossy, and stiff peaks form when beaters are lifted.
- In another large bowl, with electric mixer on medium [ no need to wash beaters], beat remaining 1-1/3 cups (325 ml) sugar, the orange peel, and juice, oil, egg yolks
- and orange extract until well blended.
- With mixer on low, gradually beat in flour, then baking powder and salt until batter is smooth.
- Stir about 1/3 the whites into batter.
- Pour batter over remaining whites and gently stir [fold] with a rubber spatula until no white streaks remain.
- Scrape into tube pan and smooth top.
- Bake 1 hour or until a pick inserted near center comes out clean.
- Invert tube pan on a wire rack or hang on the neck of a glass bottle.
- Let cool completely.
- Run a knife around edges and sides of tube pan and tremove pan.
- Loosen and rtemove bottom, or peel off paper. [Cake can be covered and refrigerated
- up to 3 days or wrapped airtight and frozen up to 1 month.]
- Place cake right side up on a serving plate.
Beat confectioners sugar, butter, water and extract in a medium sized bowl with
electric mixer on medium speed 1 minute until fluffy. Beat in food color, one drop
at a time. Spread evenly over cake including inside of tube hole.
To save time, you can use two cans [ 16 ounces each] ready to spread vanilla frosting.
Scrape frosting into a medium sized bowl. Stir in 1 1/4 teaspoons orange
extract. Add food coloring according to directions above until smooth and
evenly tinted a pale orange. Frost cake as directed.
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