Orange Delight Cake

Rating: 3.29 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This is a fine cake with the wonderful essence of fresh oranges. Perfect for any occasion.

By Carol

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Recipe Summary

Servings:
10
Yield:
1 -8 inch layer cake
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch cake pans.

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  • Sift together into a large bowl the cake flour, 1 1/3 cups sugar, baking powder, baking soda, and 3/4 teaspoons salt. Add grated orange rind, shortening, orange juice, and 1/3 cup water. Beat on medium speed for 2 minutes with an electric mixer, scraping bowl while beating. Add two whole eggs and beat batter for 2 more minutes. Beat in the lemon juice. Pour batter into prepared pans.

  • Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes. Remove cakes from pans and let cool. Frost with Double Boiler Icing or whipped cream. Sprinkle cake with grated orange rind and finely chopped nuts or coconut.

  • To Make Double Boiler Icing: In the top of a double boiler put; the 2 egg whites, 1 1/2 cups of the sugar, 5 tablespoons water, 1/8 teaspoon salt, light corn syrup, and cream of tartar. Place over boiling water and beat until blended. Cook mixture beating constantly until mixture will stand in peaks. Remove from heat and add the vanilla. Continue beating until of spreading consistency, about 5 minutes. Spread onto cooled cake.

Nutrition Facts

Per Serving:
511 calories; protein 5.3g; carbohydrates 82.6g; fat 18.8g; cholesterol 37.2mg; sodium 359.3mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Miranda
Rating: 4 stars
02/14/2006
My family and I loved this recipe. I followed the advice of a pan of water in the oven and it turned out great! Read More
Helpful
(3)

Most helpful critical review

LOVELYLACEY
Rating: 3 stars
10/20/2003
After reading the first review of this cake....I realized there must be a problem with the tempature of the oven and the amt. of time the cake was baking. So I set back my oven to 350 degrees and baking time for me was aprox. 26 mins. I began checking the cake after 20 mins. To insure moistness I placed a sm. metal container filled with water in my oven. THE CAKE BAKED PERFECTLY!!!!;) The cake is very light with a mild orange flavor. Using orange flavored icing will give it an extra zip!!;) Enjoy!! Read More
Helpful
(20)
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
LOVELYLACEY
Rating: 3 stars
10/20/2003
After reading the first review of this cake....I realized there must be a problem with the tempature of the oven and the amt. of time the cake was baking. So I set back my oven to 350 degrees and baking time for me was aprox. 26 mins. I began checking the cake after 20 mins. To insure moistness I placed a sm. metal container filled with water in my oven. THE CAKE BAKED PERFECTLY!!!!;) The cake is very light with a mild orange flavor. Using orange flavored icing will give it an extra zip!!;) Enjoy!! Read More
Helpful
(20)
naples34102
Rating: 3 stars
01/23/2013
There is so much wrong with this recipe in my view. Temperature too high convoluted directions questionable ingredients and measurements - and that's just the cake! Still underneath it all I recognized a fairly basic yellow cake recipe. First set oven to 350 not 375. I scaled the recipe to 15 servings for a common 9" layer cake 13x9" sheet cake or 24 cupcakes. As for ingredients the baking powder is enough - omit the baking soda. Use half the amount of salt. For this 15-serving recipe I used 4 eggs not 3 as the recipe would dictate for that yield. I added a tsp. of vanilla and finally given this is an orange cake I used all orange juice rather than half orange juice and half water. To mix the batter I used a conventional creaming method: cream the shortening and sugar until light and fluffy add eggs one at a time beating well after each addition then the vanilla. Add dry ingredients alternately with the juice beginning and ending with the flour mixture. I baked this as cupcakes and frosted them with a buttercream frosting. The cake was wonderful; moist and tender with a delicate orange flavor. As written this recipe has so many flaws I'd have to rate it one star if for no other reason than the baking directions are so off. But with some tinkering the cake is quite good so I don't want to steer others away from trying it by rating it so poorly. Rating it 3 stars will hopefully give it the attention it deserves if some things are corrected. Read More
Helpful
(11)
BOBKAT2000
Rating: 1 stars
08/29/2002
I made this cake exactly as the directions ask and at 375 degrees at 30 minutes my cake burned. I will never make this recipe again. Read More
Helpful
(5)
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Miranda
Rating: 4 stars
02/14/2006
My family and I loved this recipe. I followed the advice of a pan of water in the oven and it turned out great! Read More
Helpful
(3)
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