The light, fluffy, and delicate orange flavor of this delicious cake is perfect for an after meal dessert.
Total Time
1hr 15min
4.3
3 Ratings
Author: Vodka & Biscuits
Servings:
10
Ingredients
•
2 1/4
cups
Powdered Confectioners Sugar
•
2
tsp
Vanilla Extract
•
2
Tbsp
Butter
, melted
•
4
Tbsp
Light Cream
•
1 2/3
cups
Cake Flour
•
1 2/3
cups
Granulated Sugar
•
1
Tbsp
Baking Powder
•
1
tsp
Salt
•
1/2
cup
Vegetable Oil
•
8
Eggland's Best Classic Eggs
, separated
•
4
Tbsp
Cold
Water
•
2
Oranges
, zested, juiced
•
1
Tbsp
Vanilla Extract
Cooking Instructions
1.
Preheat oven to 325 degrees F (160 degrees C).
2.
Separate the Eggland's Best Classic Eggs (8). Set aside the egg whites and 6 egg yolks.
3.
In a clean bowl, whip the Egg Whites until foamy. Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed.
4.
In a separate bowl, sift the Cake Flour (1 2/3 cups). Combine the Granulated Sugar (3/4 cup), Baking Powder (1 Tbsp), and Salt (1 tsp) and sift all together. Make a well for the wet ingredients.
5.
In a large bowl combine the Vegetable Oil (1/2 cup), Egg Yolks, Water (4 Tbsp), zest and juice from Oranges (2) and Vanilla Extract (1 Tbsp). Add this to the well and whisk together until no longer lumpy.
6.
Fold in 1/3 of the egg whites with a rubber spatula. Fold in the remaining egg whites, one third at a time. Fold until the batter has completely combined, making sure there is no visible egg white.
7.
Lightly grease and flour a bundt pan. Add the batter to the pan and bake for 1 hour, or until a toothpick comes out clean.
8.
Invert pan over a sheet pan line with parchment paper. Cool upside until the pan is cool to the touch.
9.
Stir Powdered Confectioners Sugar (2 1/4 cups), Vanilla Extract (2 tsp),Butter (2 Tbsp), and Light Cream (4 Tbsp) until smooth. Adjust the consistency by adding more cream or milk. Adjust flavor if necessary.
10.
Top cooled cake with glaze. Serve and enjoy!
Nutrition Per Serving
CALORIES
447
FAT
14.0 g
PROTEIN
3.1 g
CARBS
77.2 g
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