Search thousands of recipes reviewed by home cooks like you.

Bee Lian's Rich Orange Cake

Bee Lian's Rich Orange Cake

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Song Bee Lian

Song Bee Lian

This is a super moist and rich cake. You will love it!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
  2. Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
  3. In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
  4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TERESA14NOV
21

TERESA14NOV

8/5/2003

Lovely and moist. Perfect with a warm cup of tea. I made an icing with orange zest, orange juice and confectioners sugar and sprinkled with candied orange peel. It was great!

WhirledPeas
15

WhirledPeas

8/30/2003

1/22/02 This cake is simple to prepare, but I probably won't be making this again. Beyond the ease of preparation, my family and I found this to be very bland. There was very little orange flavor, and I guess I was expecting something more. The cake was very light in texture, but seemed to be lacking in flavor. Sorry!

Shawna R.
14

Shawna R.

8/25/2007

I searched and searched for a decent orange cake recipe -- more specifically, one without liqueur (because if you're making an orange cake, surely you want a fresh flavor!) This one sounded great because it was so simple, yet it gave precise mixing directions -- and I wasn't disappointed! The cake was quite moist and tender, due to the addition of the whipped whites at the end. My guests were very pleased with the velvety texture and smooth, natural orange flavor. I used the "Simply Orange" brand for my orange juice, and I used a tad more than 2 tbs orange zest. Also, I paired it with cream cheese buttercream, which complemented the orange fantastically. If you like your cakes on the sugar side, or if you prefer very light, airy cakes, this one may not be the recipe for you. If you like moist, tender, subtle cakes, you've found your recipe!

More reviews

Similar recipes

ADVERTISEMENT