I made a very large roast chicken and all the trimmings for Easter lunch today and this light fluffy orange cake was perfect for after.
I got this recipe from “McCall’s Cooking School” Cookbook. I bought it at a used book event at the mall in Pittsburgh. It’s not quite angel food cake as it has egg yolks but it is very light. Make sure to separate the egg whites and egg yolks into separate bowls.
6 egg whites
1 ¾ cup sifted all purpose flour
½ teaspoon salt
1 ½ cups granulated sugar
6 egg yolks
6 tbs fresh orange juice
1 tbs orange zest
- In a large bowl, let egg whites warm to room temperature (at least for an hour). Sift 2 cups of flour into a separate bowl. Sift 1 ¾ cups with salt into another small bowl and set aside.
- With an electric mixer at medium speed, beat egg whites until foamy. Gradually beat in ½ cup of sugar. Continue beating until stiff peaks form. Preheat oven to 350 F/ 180 C.
- In a medium bowl use the same beaters at high speed to beat the egg yolks until very thick and lemon colored – about 3 minutes. Do not under beat. Gradually beat in remaining 1 cup 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, scrape down the sides as needed. Add in the orange peel. With a whisk or rubber spatula, fold yolk mixture gently into egg whites.
- Pour batter into greased bundt tin (make sure to grease all the cracks). Bake for 35-45 minutes until a toothpick comes out clean (the book says to use a kugelhopf but I have no idea what that is so I used a bundt tin). The cake will be springy.
- Let the cake cool completely. Run a knife or spatula around the edges and the center of the tube. Invert cake and lightly shake to release. Place on a plate and sift icing sugar over the top. Cut cake with a serrated knife so it doesn't squish the cake.