This is a super moist and rich cake. You will love it!

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.

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  • Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.

  • In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.

  • Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.

Nutrition Facts

226.8 calories; 3 g protein; 28.9 g carbohydrates; 72.6 mg cholesterol; 263.3 mg sodium. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2003
Lovely and moist. Perfect with a warm cup of tea. I made an icing with orange zest orange juice and confectioners sugar and sprinkled with candied orange peel. It was great! Read More
(26)

Most helpful critical review

Rating: 3 stars
08/30/2003
1/22/02 This cake is simple to prepare but I probably won't be making this again. Beyond the ease of preparation my family and I found this to be very bland. There was very little orange flavor and I guess I was expecting something more. The cake was very light in texture but seemed to be lacking in flavor. Sorry! Read More
(16)
76 Ratings
  • 5 star values: 49
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/05/2003
Lovely and moist. Perfect with a warm cup of tea. I made an icing with orange zest orange juice and confectioners sugar and sprinkled with candied orange peel. It was great! Read More
(26)
Rating: 5 stars
08/05/2003
Lovely and moist. Perfect with a warm cup of tea. I made an icing with orange zest orange juice and confectioners sugar and sprinkled with candied orange peel. It was great! Read More
(26)
Rating: 4 stars
08/25/2007
I searched and searched for a decent orange cake recipe -- more specifically, one without liqueur (because if you're making an orange cake, surely you want a fresh flavor!) This one sounded great because it was so simple, yet it gave precise mixing directions -- and I wasn't disappointed! The cake was quite moist and tender, due to the addition of the whipped whites at the end. My guests were very pleased with the velvety texture and smooth, natural orange flavor. I used the "Simply Orange" brand for my orange juice, and I used a tad more than 2 tbs orange zest. Also, I paired it with cream cheese buttercream, which complemented the orange fantastically. If you like your cakes on the sugar side, or if you prefer very light, airy cakes, this one may not be the recipe for you. If you like moist, tender, subtle cakes, you've found your recipe! Read More
(19)
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Rating: 3 stars
08/30/2003
1/22/02 This cake is simple to prepare but I probably won't be making this again. Beyond the ease of preparation my family and I found this to be very bland. There was very little orange flavor and I guess I was expecting something more. The cake was very light in texture but seemed to be lacking in flavor. Sorry! Read More
(16)
Rating: 5 stars
08/05/2003
I husband and me just love this cake. Is moist and rich in flavour. I will bake it weekly so that my husband can have it with his daily cup of tea. He is one person who never like any kind of dessert or cakes but I am so glad that he just love this one. Thanks Bee Lian. Read More
(9)
Rating: 4 stars
04/15/2008
I made these into cupcakes and they were really flavourful and satisfying:) I used the juice and zest of two sunkist oranges which means around 2/3 cup of orange juice and 2 tbsp of zest. The taste was just perfect not overly cloying on the orange and wonderfully sponge-like. I'll definitely make this again! One thing for those cupcake makers to take note though: they don't rise much so you would probably like to fill it more than 2/3. Read More
(9)
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Rating: 5 stars
05/14/2003
This was very good & I had everything on hand. I added an orange glaze 1C conf. sugar 1/4C orange juice & 1 tablespoon egg white - let cake cool before making. I used orange marmalade instead of zest & I love it Read More
(9)
Rating: 5 stars
09/02/2003
light and soft...nice! i iced it with Carol's Orange and Lemon frosting...taste simply great! but if u are icing it try to reduce the sugar in the cake so it won't be too sweet.. Read More
(7)
Rating: 5 stars
04/28/2008
My husband has made this twice & I love it. He just sprinkles powdered sugar on top & it is so refreshing. I love the smell in the house while this is baking. YUM. We didn't have self rising flour so used regular the 1st time & the 2nd time he checked & you can add 1 1/2 tsp baking powder & 1/2 tsp salt to make self rising flour (per cookbook). Read More
(7)
Rating: 5 stars
11/04/2003
I made this recipe for a family party and this cake disappeared from the table fast! I found the cake to be moist and flavoursome and did not ice the cake but simply dusted it with icing sugar. Yum Yum. Will definately make this one again. Read More
(6)