This Fresh Orange Cake is a celebration of bright citrus flavors and tender texture. Unlike many dense sponge cakes, this recipe incorporates fresh orange sections and juice directly into the batter, ensuring every bite is juicy and aromatic. The use of both orange zest and juice creates a complex flavor profile that is sweet but never cloying. The cake is lightened by stiffly beaten egg whites, resulting in a delicate crumb that pairs perfectly with the rich, creamy orange icing. It is an ideal dessert for spring gatherings, brunches, or any occasion where you want to serve something that feels fresh and homemade. The natural acidity of the oranges balances the sweetness of the sugar and shortening, making it a crowd-pleaser that doesn’t feel heavy. Serve it alongside coffee or tea for a truly satisfying end to your meal.
Fresh Orange Cake
Description
This Fresh Orange Cake is a celebration of bright citrus flavors and tender texture. Unlike many dense sponge cakes, this recipe incorporates fresh orange sections and juice directly into the batter, ensuring every bite is juicy and aromatic. The use of both orange zest and juice creates a complex flavor profile that is sweet but never cloying. The cake is lightened by stiffly beaten egg whites, resulting in a delicate crumb that pairs perfectly with the rich, creamy orange icing. It is an ideal dessert for spring gatherings, brunches, or any occasion where you want to serve something that feels fresh and homemade. The natural acidity of the oranges balances the sweetness of the sugar and shortening, making it a crowd-pleaser that doesn't feel heavy. Serve it alongside coffee or tea for a truly satisfying end to your meal.Ingredients
Directions
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Preheat oven to 350F (175C).
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Grease and flour two 8-inch round layer cake pans.
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Grate the rind from two of the oranges using a fine grater, then set aside.
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Peel the two zested oranges and one additional orange, removing all white pith.
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Section the three peeled oranges, discarding membranes and seeds.
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Cut the orange sections into very small pieces.
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Squeeze the remaining orange to extract juice and add it to the cut-up fruit sections.
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Measure out 1 1/4 cups of the orange-juice mixture and mix with 1/2 cup sugar until dissolved.
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Reserve 1/4 cup of this orange-sugar mixture for the icing; use the remainder for the batter.
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In a large bowl, cream the shortening with 1 cup sugar until light and fluffy.
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Sift together the cake flour, baking powder, baking soda, and salt.
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Alternately add the dry ingredients and the orange-sugar mixture to the creamed shortening, beginning and ending with the dry ingredients.
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Stir in 1 tablespoon of the grated orange rind.
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Beat the egg whites until stiff but not dry, then gently fold them into the batter.
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Divide batter evenly between prepared pans.
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Bake for 25 minutes, or until tops spring back when lightly touched.
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Turn cakes out onto racks to cool completely.
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Once cool, fill and ice the cake with Orange Cream Icing and sprinkle the top with the remaining grated orange rind.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1190.0kcal
- % Daily Value *
- Total Fat 31.5g49%
- Saturated Fat 10.3g52%
- Cholesterol 0.0mg0%
- Sodium 2871.4mg120%
- Total Carbohydrate 212.4g71%
- Dietary Fiber 4.7g19%
- Sugars 99.5g
- Protein 17.2g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Orange Cream Icing:** The recipe references an Orange Cream Icing. A simple version can be made by beating 1/2 cup soft butter with 2 cups powdered sugar, 1-2 tablespoons orange juice, and the reserved 1/4 cup orange-sugar mixture until smooth and spreadable.
**Preparation Tip:** Ensure the egg whites are at room temperature before beating to achieve maximum volume. Fold them in gently to maintain airiness in the cake.
**Storage:** Store any leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.
**Substitution:** If fresh oranges are unavailable, you can substitute with equal parts orange juice and zest from frozen orange peel, though fresh is preferred for best flavor.
