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Recipe Summary
Ingredients
9
Original recipe yields 9 servings
Directions
Nutrition Facts
Per Serving:
227 calories; protein 3g; carbohydrates 28.9g; fat 11.4g; cholesterol 72.6mg; sodium 263.3mg. Full Nutrition
Most helpful positive review
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
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(26) Most helpful critical review
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
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(16) Reviews: Most Helpful
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
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(26) 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
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(19) 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
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(16) Advertisement
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
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(9) 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
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(9) 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
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(9) Advertisement
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
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(7) 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
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(7)