Name: Orange Fluff Cake
Prep time: 30 min
Cook time: 60 min
Total time: 165 min
Ingredients: 1.5 cups sifted cake flour; 1 cup white sugar, divided; 2 teaspoons baking powder; 0.5 teaspoon salt; 5 tablespoons butter, melted; 0.33333334326744 cup fresh orange juice; 1 teaspoon grated orange zest; 6 egg yolks; 1 teaspoon vanilla extract; 6 egg whites; 0.5 teaspoon cream of tartar; 1 cup confectioners' sugar; 2 tablespoons fresh orange juice; 2 teaspoons grated orange zest

Prep Time:

30 mins

Cook Time:

1 hrs

Additional Time:

1 hrs 15 mins

Total Time:

2 hrs 45 mins

Servings:

12

Yield:

1 10-inch tube pan

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Ingredients

Cake:

1 ½ cups sifted cake flour
1 cup white sugar, divided
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons butter, melted
⅓ cup fresh orange juice
1 teaspoon grated orange zest
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
½ teaspoon cream of tartar

Glaze:

1 cup confectioners' sugar
2 tablespoons fresh orange juice
2 teaspoons grated orange zest

Directions

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

Nutrition Facts (per serving)

249	Calories
7g	Fat
42g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 249
% Daily Value *
Total Fat 7g	9%
Saturated Fat 4g	20%
Cholesterol 115mg	38%
Sodium 224mg	10%
Total Carbohydrate 42g	15%
Dietary Fiber 0g	1%
Total Sugars 28g
Protein 5g
Vitamin C 5mg	27%
Calcium 74mg	6%
Iron 2mg	9%
Potassium 97mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.