Wonderful cake with a true orangey flavor.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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.

  • 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

248 calories; 7.2 g total fat; 115 mg cholesterol; 224 mg sodium. 41.8 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2011
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 of the size) pans. This makes the cake a little more dense instead of so airy which is how my husband is used to it. I also heat juice and regular sugar over the stovetop and pour over and down the sides of the cake while it's still warm to be absorbed. Thank you for sharing this great recipe! Read More
(21)

Most helpful critical review

Rating: 3 stars
04/03/2019
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 next time Ill go with my gut and peek on it after 30 mins Read More
(2)
14 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/29/2011
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 of the size) pans. This makes the cake a little more dense instead of so airy which is how my husband is used to it. I also heat juice and regular sugar over the stovetop and pour over and down the sides of the cake while it's still warm to be absorbed. Thank you for sharing this great recipe! Read More
(21)
Rating: 5 stars
11/29/2011
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 of the size) pans. This makes the cake a little more dense instead of so airy which is how my husband is used to it. I also heat juice and regular sugar over the stovetop and pour over and down the sides of the cake while it's still warm to be absorbed. Thank you for sharing this great recipe! Read More
(21)
Rating: 4 stars
03/12/2013
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 and well on its way to over done after 40 minutes. The glaze is delicious but you need more liquid then 2 TBS to be able to drizzle over the cake. With 2 TBS you get paste. I will make this again with changes I stated as well as finding out why it didn't raise a little more. The texture was angel food like but it didn't raise as much as I thought it should. Read More
(12)
Advertisement
Rating: 5 stars
02/07/2019
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 did exactly to the recipe and found it to be just perfect. The only problem was... everyone loved it and it only lasted 2 days! Now they want another! Thank you for the recipe it s a keeper. Read More
(3)
Rating: 5 stars
03/05/2019
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 things I will adjust is an addition of orange extract to the cake (maybe 1/4-1/2 tsp?) as the orange flavor of the cake is a little light. Also I will double the orange zest in the cake. Finally the glaze is delicious but only made enough for the top of the cake; therefore I will double that. Try this recipe as it won't disappoint! Read More
(3)
Rating: 3 stars
04/03/2019
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 next time Ill go with my gut and peek on it after 30 mins Read More
(2)
Advertisement
Rating: 3 stars
03/06/2019
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 barely halfway on my angel food pan. I was a little disappointed with the lack of "fluff". Will try again - maybe didn't beat my egg whites as stiff as they needed to be. Love the glaze - just as the recipe said to make it. Read More
(1)
Rating: 2 stars
04/11/2019
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. Read More
Rating: 5 stars
04/17/2019
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 for me. Read More
Rating: 5 stars
03/05/2019
I don't have a special tube pan that the sides can be removed. Can this cake be made in a regular Bundt pan? Can't wait to try this recipe. Love everything orange and lemon. Thanks Read More