Orange Fluff Cake recipe

1 servings

1 1/2 cups sifted cake flour

1/2 cup white sugar

2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons butter, melted

1/3 cup fresh orange juice

1 teaspoon grated orange zest

6 egg yolks

1 teaspoon vanilla extract

6 egg whites

1/2 teaspoon cream of tartar

1/2 cup white sugar

1 cup confectioners' sugar

2 tablespoons fresh orange juice

2 teaspoons grated orange zest

Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C) .

Have ready an un-greased 10 inch tube pan with a removable bottom.

Don't use a nonstick surface pan.

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.

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.

Pour batter into the un-greased 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.

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.

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.