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Add a photoServings: 12
Ingredients
- 2 1/4 c. cake flour
- 2 c. sugar
- 1 T baking pwdr
- 1/2 teaspoon salt
- 6 lg. large eggs, separated
- 1 T orange zest, grated
- 3/4 c. orange juice
- 1/2 c. vegetable oil
Directions
- Preheat oven to 325 degrees. Have ready a tube pan. Sift flour, 1 1/2 cups sugar, baking pwdr and salt into large bowl.In small bowl, whisk egg yolks, orange zest and juice and oil together. Add in egg mix to the dry ingredients and mix with electric mixer on low speed. Beat egg whites till frothy. Gradually add in 1/2 cup sugar and beat till hard peaks.
- Stir 1/3 into batter, then fold rest of egg whites into batter with rubber spatula. Bake about 1 hour. Cook upside down on bottle. When cool, remove from pan and place on cake plate. Put on glaze and let run down sides of cake.
- Heat 9 tbsp, add in with whisk 2 1/4 cups powdered sugar, 4 1/2 tbsp hot water and 5 1/2 tbsp lemon juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 345 | |
| Calories from Fat 104 | 30% |
| Total Fat 11.78g | 15% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.23g | |
| Cholesterol 104mg | 35% |
| Sodium 237mg | 10% |
| Potassium 92mg | 3% |
| Total Carbs 55.2g | 15% |
| Dietary Fiber 0.5g | 2% |
| Sugars 34.88g | 23% |
| Protein 5.32g | 9% |
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