Orange cake

Orange cake

Ingredients/Components

• granulated sugar
• salt - 1/4 tsp
• egg yolks - 6 item
• confectioners sugar - 1 item
• fresh orange juice - 6 Tbsp
• freshly grated orange peel - 1 Tbsp
• sifted all-purpose flour sift before measuring

How to make orange cake:

In large bowl of electric mixer, let egg whites warm to room temperature (about 1 hour). Measure flour. Sift about 2 cups flour once on a sheet of waxed paper. Fill cups lightly to overflowing. With spatula, cut off excess to make 1 3/4 level cups. Sift flour with salt; set aside.

With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the granulated sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form when beaters are slowly raised. Set aside.

Preheat oven to 350°. In small bowl of electric mixer, with the same beaters, at high speed, beat egg yolks until very thick and lemon-colored, about 3 minutes. Do not underbeat. Gradually beat in remaining 1 cup granulated sugar. Continue beating until mixture is smooth.

At low speed, blend flour mixture and orange juice alternately into egg yolk mixture, beginning and ending with flour and guiding batter into beaters with scraper. Add orange peel. With a whisk or rubber spatula, using under-and-over motion, fold yolk mixture gently into whites.

Spray a Kugelhopf or tube pan with nonstick baking spray. Pour batter into a 9 3/4 x 10 x 4 1/2-inch Kugelhopf pan or 10 x 4 1/2-inch tube pan without a removable bottom. Bake 50 to 55 minutes in Kugelhopf or 35 to 40 minutes in tube pan, until cake springs back when pressed with finger.

To cool, place pan on wire rack to cool 30 minutes. Turn cake out onto wire rack and cool completely. Us

Recipe categories: Desserts, Cakes, Fruit.