Search thousands of recipes reviewed by home cooks like you.

Orange Fluff Cake

Orange Fluff Cake

  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    3 h
S Hussy

S Hussy

Wonderful cake with a true orangey flavor.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JILEAN22
5

JILEAN22

11/29/2011

THis was the closest recipe to the one I had lost from my mother in law in Israel. It was delicious! The only changes I made was I poured the batter instead into two small "meatloaf" (not sure of the size) pans. This makes the cake a little more dense instead of so airy, which is how my husband is used to it. I also heat juice and regular sugar over the stovetop and pour over and down the sides of the cake while it's still warm to be absorbed. Thank you for sharing this great recipe!

Joey Joan
4

Joey Joan

3/12/2013

I would love to give this recipe a 5 star. It is a good cake and if you are thinking of making it you should. Just make sure that after 30 minutes baking time you check the cake, mine was done and well on its way to over done after 40 minutes. The glaze is delicious but you need more liquid then 2 TBS to be able to drizzle over the cake. With 2 TBS you get paste. I will make this again with changes I stated as well as finding out why it didn't raise a little more. The texture was angel food like but it didn't raise as much as I thought it should.

More reviews

Similar recipes

ADVERTISEMENT