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Orange Fluff Cake

Rated as 3.93 out of 5 Stars

"Wonderful cake with a true orangey flavor."
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Ingredients

3 h servings 248
Original recipe yields 12 servings (1 10-inch tube pan)

Directions

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  1. 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.
  2. Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer.
  3. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 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.
  4. Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool.
  5. 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. Turn the cake right side up on a serving plate.
  6. To make the glaze: In a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour.

Nutrition Facts


Per Serving: 248 calories; 7.2 41.8 4.7 115 224 Full nutrition

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Reviews

Read all reviews 11
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

THis was the closest recipe to the one I had lost from my mother in law in Israel. It was delicious! The only changes I made was I poured the batter instead into two small "meatloaf" (not sure o...

Most helpful critical review

I followed this recipe to a T and it came out ok. I telling you first 60 mins bake time is TO LONG. My cake was pretty dark around edges im gonna see what i can salvage to make it edible. but ne...

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THis was the closest recipe to the one I had lost from my mother in law in Israel. It was delicious! The only changes I made was I poured the batter instead into two small "meatloaf" (not sure o...

I would love to give this recipe a 5 star. It is a good cake and if you are thinking of making it you should. Just make sure that after 30 minutes baking time you check the cake, mine was done a...

Thanks to those who saved this recipe by correcting the cook time to 40 minutes. Revised time was perfect! This cake was absolutely delicious and will go into my rotation. The only minor thin...

I read the reviews prior to baking so was weary of the published cooking time. I baked it for just 40 minutes andbuv wS perfect ... orangey and fluffy just as it’s titled. Everything else I di...

I followed this recipe to a T and it came out ok. I telling you first 60 mins bake time is TO LONG. My cake was pretty dark around edges im gonna see what i can salvage to make it edible. but ne...

I made no changes. Cooked 60 minutes and did not have any browning. (My oven may be off). Flavor awesome - but texture (as Paul Hollywood may put it ) was a bit stodgy. It only came up barel...

Very delicious! Six servings size baked in a loaf pan still came out a delicious treat.

fantastic recipe. But the cooking time is way off! I checked on it at 40 minutes and it was a tiny bit overdone already. Ialso had to make a little more of the frosting because it wasn't enough ...

It was a bit dry. I had hoped it would be lighter and fluffier! I baked it for 60 minutes and served it one day later. Maybe that was the problem.