Recipe by Aunt Cookie
This recipe is an adoptee from the RecipeZaar account, originally posted by Mean Chef. This makes a really nice cake! It is a bit labor-intensive, but the results are so good. I measured out the egg yolks/whites, and I found that I needed 9 egg whites and 8 egg yolks (extra-large eggs).I hope you enjoy this as much as I did!
Top Review by Shirl (J) 831
Mean Chef this HAS to go into my "keepers". What a wonderful cake. This one I think I would maybe make 2 and freeze one. Followed to the T.... and plan on making this for Thanksgiving next year to to take to VA, with me. I know for a fact my 2 sister in laws will devour it and want the recipe. Thanks Mean Chef :)
- 8 ounces cake flour
- 10 1⁄2 ounces sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup safflower oil
- 4 1⁄2 ounces egg yolks
- 10 1⁄2 ounces egg whites
- 3⁄4 cup orange juice
- 2 tablespoons orange zest, grated
- 1 teaspoon vanilla
- 1 1⁄4 teaspoons cream of tartar
Directions See How It's Made
- Preheat oven to 325.
- Need ungreased 10" tube pan.
- In mixer combine flour, all but 2 tbl of the sugar, baking powder, and salt.
- Mix for 1 minute.
- Add oil, egg yolks, orange juice, zest and vanilla.
- Beat 1 minute until very smooth.
- In another bowl beat egg whites until frothy, add cream of tartar, beat to soft peaks.
- Beat in remaining 2 tbl sugar and beat to stiff peaks.
- Gently fold whites into batter with a balloon whisk until just blended.
- Pour into tube pan, run metal spatula through batter to prevent air pockets and bake for about 55 minutes.
- Invert over bottle to cool completely.
- Remove from pan.
- I normally glaze the cake with powdered sugar mixed with orange juice or orange juice concentrate.
- Mix enough juice into sifted powdered sugar so that it is barely pourable.
- Drizzle over cake so that it covers the top and runs down the sides.
- This cake freezes beautifully (unglazed).