This Orange Fluff Cake was amazing! This was the closest recipe to the one I had lost from my mother in law. Wonderful cake with a true orangey flavor. It was absolutely delicious and will go into my rotation.
The only minor things I will adjust is an addition of orange extract to the cake (maybe 1/4-1/2 tsp?), as the orange flavor of the cake is a little light. Also I will double the orange zest in the cake. Finally, the glaze is delicious but only made enough for the top of the cake; therefore, I will double that. Try this recipe as it won’t disappoint!
Orange Fluff Cake
Prep 30 m
Cook 1 h 15 m
Ready In 3 h
- 1 1/2 cups sifted cake flour
- 1/2 cup white 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 white sugar
- 1 cup confectioners’ sugar
- 2 tablespoons fresh orange juice
- 2 teaspoons grated orange zest
- 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.