The combination of 8 beaten eggs and the gentle folding of the ingredients, creates this lightly flavored orange sponge cake recipe. Orange flavored cakes are nearly as good as orange flavored ice cream.
For gluten free Orange Cake, substitute 3/4 of a cup sweet white rice flour and 1/4 cup tapioca flour for the all-purpose flour.
1 1/2 cups Sugar
1 cup Flour
1/2 of an Orange, juice and zest
1 pinch Salt
1 tsp Cream of Tartar
Oven Temp ~ 325°
Baking Time ~
Cake Pan Type ~ 10 inch tube pan or Bundt pan
Separate the eggs. Beat yolks until thick.
Sift together 1/2 cup sugar and 1 cup of flour. Add to the beaten yolks and continue
beating. Add in the orange zest and juice from half of an orange.
(To make zest, you grate the orange peal with a hand grater.)
In a separate bowl beat egg whites until stiff. Add the salt and 1 teaspoon of cream of tartar to the beaten egg whites, continue to beat egg whites until peaks form. When peaks have formed, beat in 1 cup of sugar and fold whites into the yolk mixture. Pour batter into prepared pan and bake Orange Cake 1/2 hour in a 300 degree oven, then another 1/2 hour in a 325 degree oven.
Invert Orange Cake over plate for 30 minutes or until completely cooled. Remove cooled cake from cake pan.
The peel of an orange has increased vitamin C and fiber. You should only consume the peels of organically grown and processed oranges, where chemical pesticides or herbicides would not have been used on the orange peel.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!