Bee Lian's Rich Orange Cake

Bee Lian's Rich Orange Cake

52 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Song Bee Lian
Recipe by  Song Bee Lian

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 8-inch pan

ADVERTISEMENT

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.

Share It

Reviews (52)

Rate This Recipe
TERESA14NOV
21

TERESA14NOV

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

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.

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

Beat and Bake Orange Cake
(151)

Beat and Bake Orange Cake

Orange Sponge Cake
(39)

Orange Sponge Cake

Orange Crunch Cake
(23)

Orange Crunch Cake

Orange Chiffon Cake
(20)

Orange Chiffon Cake

Mandarin Orange Cake III
(13)

Mandarin Orange Cake III

Gluten-Free Orange Almond Cake with Orange Sauce
(13)

Gluten-Free Orange Almond Cake with Orange Sauce

Nutrition

Amount Per Serving (9 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Beat and Bake Orange Cake

>

next recipe:

Easy Orange Dream Cake