Prep 20 mins
Cook 1 hr 10 mins
I love to make this light orange cake in the spring and summertime. I discovered this great recipe in a cookbook called "My Mother's Southern Desserts". There are tons more wonderful recipes in it! Frost with Creamy Orange Frosting.
- 8 large eggs, separated
- 1 1⁄3 cups granulated sugar
- 1 teaspoon grated orange rind
- 1⁄2 cup fresh orange juice
- 1 cup cake flour
- 1 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- creamy orange frosting (Creamy Orange Frosting)
- Preheat the oven to 325°F.
- In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
- In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
- Wash and dry the beaters.
- In another large mixing bowl, combine the egg whites, cream of tartar and salt.
- Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
- Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
- Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.
Used this recipe to break in my new mixer. Very good. My son said a contrasting flavor in the cake would make it perfect. Went great with Orange Frosting.