Orange Fluff Cake

Ingredients

• Servings: 1
• 1 1/2 cups sifted cake flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons butter, melted
• 1/3 cup fresh orange juice
• 1 teaspoon grated orange zest
• 6 egg yolks
• 1 teaspoon vanilla extract
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar
• 1 cup confectioners' sugar
• 2 tablespoons fresh orange juice
• 2 teaspoons grated orange zest

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 3 hrs


• position a rack in the center of the oven and preheat to 350 degrees f (175 degrees c). have ready an ungreased 10-inch tube pan with a removable bottom. don't use a nonstick surface pan.
• sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. beat for 1 to 2 minutes with an electric mixer.
• in a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• pour batter into the ungreased tube pan. bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. immediately invert and let the cake hang upside down until completely cool.
• turn right side up and run a sharp knife around the edge to separate the cake from the pan. remove sides. run a knife around the center tube and under the cake; remove the pan bottom. turn the cake right side up on a serving plate.
• to make the glaze: in a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. spread over the top of the cake, letting some drip down the sides. let stand at room temperature until glaze has set, about one hour.