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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This cake is so light and refreshing and a lovely dessert to serve during the Summer months. Lovely served with orange sherbert. Ingredients:
4 eggs, separated |
1-1/2 cups granulated sugar |
1/2 tsp. vanilla |
2 cups all-purpose flour, sifted |
1 tbsp. baking powder |
1/2 tsp. baking soda |
1 tbsp. orange zest |
2 cups freshly squeezed orange juice with no remnants of pulp |
note: i like to add 1/4 cup of mandarin orange segments that have been well drained and dried on paper towels. |
if you'd like to spread an icing over top, here is a lovely butter cream. |
orange butter cream icing |
ingredients |
6 tbsp. butter |
4-1/2 cups sifted powdered sugar |
1 tbsp. grated orange peel |
pinch of salt |
4 to 6 tbsp. orange juice |
method |
in small deep bowl, cream butter, powdered sugar, orange rind, salt and enough orange juice until desired spreading consistency. spread onto the sides and top of cake. |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 13 X 9 inch Pyrex cake pan.
3. Using an electric mixer, beat egg whites until stiff.
4. In a separate large bowl, beat egg yolks with sugar and vanilla.
5. In a third bowl, sift together flour, baking powder and baking soda.
6. Blend in grated orange zest.
7. Add this mixture to beaten egg yolks and sugar mixture alternately with 1 cup orange juice.
8. Gently fold in mandarin orange segments then fold in egg whites.
9. Pour into a prepared cake pan.
10. Bake for 30 minutes or until a toothpick inserted in the centre comes out clean.
11. After removing cake from the oven, pierce holes on top of the cake with a skewer and pour remaining orange juice over the top of the cake while it is still hot.
12. Cool cake in baking dish on a wire rack then cut into serving sized pieces.
13. Dust lightly with confectioners' sugar and ENJOY!
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