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Best-Ever Orange Cake




Source of Recipe


Internet


Recipe Introduction


When the occasion calls for a light, sweet dessert, this delicate orange cake is a perfect choice. Stiffly beaten eggs - first the whites, then the yolks - are the secret of its light, airy texture.




List of Ingredients




6 egg whites, 3/4 cup
1-3/4 cup sifted all-purpose flour, sift before measuring
1/2 teaspoon salt
1-1/2 cups granulated sugar
6 egg yolks
6 tablespoons fresh orange juice
1 tablespoon freshly grated orange peel
Confectioners' sugar



Recipe



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, beating after each addition. Continue beating until stiff peaks form when beaters are slowly raised. Set aside. Preheat oven to 350 degrees.

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

At low spped, 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.

Pour batter into an ungreased 9-3/4 to 10-inch x 4-1/2-inch "kugelhopf" pan (fluted Bundt cake pan) or 10-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. Invert over neck of 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 knife with serrated edge. Cut gently, going back and forth with sawing motion.

Makes 12 servings

NOTE: If you are using a pan with a non-stick finish, do not invert over neck of bottle. Instead, put pan on a wire rack to cool completely. The cake will fall slightly but the results are delectable.