Best-Ever Orange Cake
Source of Recipe
Gal
List of Ingredients
Best-Ever Orange Cake
6 egg whites (3/4 cup)
1 3/4 cups all-purpose flour (sift before measuring) -- sifted
1/2 teaspoon salt
1 1/2 cups granulated sugar
6 egg yolks
6 tablespoons fresh orange juice
1 tablespoon freshly grated orange peel
confectioner's sugarRecipe
In a 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 to 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, beating after each addition.
Continue beating until stiff peaks form when beater is slowly raised.
Set aside.
Pre heat oven to 350.
In a small bowl of electric mixer, with the same beaters beat egg yolks at high speed until very thick and lemon-colored - about 3 minutes.
Do not under beat.
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 folding batter into beaters with scraper.
Add orange peel, with a whisk or rubber spatula, use under and over motion, fold yolk mixture gently into whites.
Pour batter into an ungreased 9 1/4 to 10 by 4 1/2 inch kugelhopf pan (tube pan) without a removable bottom.
Bake 50 to 55 minutes in tube pan, until cake springs back when pressed with finger.
Invert over bottle (see note); cool completely.
Using an up-and-down motion, run spatula around edge of cake and tube.
Invert cake and shake to release; place on serving plate.
Sift confectioners sugar over top of cake.
To cut cake use a serrated edge knife, cut gently going back and forth with sawing motion.
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