I’m totally torturing myself here, posting something sugar-laden (which I can’t eat on that diet I’m suddenly on), but, you know, I promised. And there are at least two more cookie recipes to come, from the same few days (we bake a lot in my family).
This cake tastes light and fresh and is just as appropriate for winter as it is for summer, which I think is pretty cool. We served this on Christmas day, but I think it would be a really nice Easter dessert, or perhaps a nice cake to bring to a summer brunch.
See what I mean?
While I will say that making this cake was pretty labor intensive, I’d also say it was worth all of the work – it was really quite good.
Oh, and by the way, it was named by my grandmother. 🙂 The recipe also comes from her. (Thanks, Grandma!)
Best-Ever Orange Cake
- 6 egg whites
- 1 3/4 cups sifted all-purpose flour
- 1/4 tsp salt
- 1 1/2 cups sugar
- 6 egg yolks
- 5 tbs fresh orange juice (or really good quality prepared)
- 1 tbs freshly grated orange peel (about 2-3 oranges’ worth)
- confectioner’s sugar for dusting
In a large bowl, let egg whites warm to room temperature – about one hour.
Preheat oven to 350 degrees.
Spray bundt pan with nonstick baking spray.
In a separate bowl, sift together flour and salt. Set aside.
With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form. Set aside.
(You will be doing this for what feels like forever. And honestly, I’m still not sure I got it right.)
In a small bowl, beat egg yolks until very thick and lemon colored – about 3 minutes. Do not under-beat. Gradually beat in remaining 1 cup sugar; continue beating until mixture is smooth.
At low speed, blend flour mixture and orange juice into egg-yolk mixture, beginning and ending with flour and guiding batter into beaters with scraper. Add orange peel. With a whisk or rubber spatula, fold yolk mixture gently into whites.
NOTE: DO NOT overmix! My cake ended up being pretty tough, which was a direct result of my overmixing. 😦
Pour batter into a bundt pan. Bake for about 50-55 minutes, or until cake springs back when pressed with finger.
To cool, place pan on wire rack to cool 30 minutes. Turn cake out onto wire rack and cool completely.