Baking Recipes
Light and Fluffy Orange Cake
This easy, airy cake is bursting with citrus flavor and pairs beautifully with coffee or tea
- Tehila Cohen
- | Updated
Orange season is here, making it the perfect time to bake a deliciously light and fluffy orange cake. Bursting with fresh citrus flavor, this comforting homemade treat is the perfect accompaniment to your afternoon coffee or a warm cup of tea.
Ingredients
For a 24 cm (9.5-inch) round aluminum tube pan with a removable center opening, or a jachnun pot
6 large eggs, separated
1 cup plus 2 tablespoons sugar (225 g)
½ cup vegetable oil (120 ml)
¾ cup freshly squeezed orange juice (180 ml)
Finely grated zest of 2 oranges
2 cups all-purpose flour (280 g)
2 teaspoons baking powder
¼ teaspoon salt
Powdered sugar, for serving
Instructions
Preheat the oven: Preheat your oven to 160°C (320°F) using conventional top and bottom heat. Leave the aluminum pan ungreased so the batter can cling to the sides as it rises and cools.
Prepare the orange batter: In a large bowl, whisk the egg yolks with ½ cup of the sugar. Add the oil, freshly squeezed orange juice, and orange zest, and whisk until combined. In a separate bowl, mix the flour, baking powder, and salt. Add the dry ingredients to the orange mixture and whisk gently, just until no dry flour remains.
Whip the egg whites: In a clean, dry bowl, beat the egg whites until they become white and foamy. Gradually add the remaining sugar while continuing to beat until the mixture forms firm peaks that curl slightly at the tips when the beaters are lifted.
Fold and bake: Gently stir about one-third of the whipped egg whites into the orange batter to lighten it. Carefully fold in the remaining egg whites in two additions, stopping as soon as the batter is uniform and no white streaks remain. Pour into the prepared pan and bake for approximately 60 minutes. Begin checking after 50 minutes. The cake is ready when a toothpick inserted into its thickest part comes out clean.
Cool and serve: Allow the cake to cool before removing it from the pan. If using a jachnun pot, carefully turn it upside down immediately after baking and leave it inverted until the cake has cooled completely. This helps preserve its height and airy texture. Once cool, run a thin knife around the sides and center tube to release the cake. Transfer to a serving plate and dust lightly with powdered sugar.
Baking tip: For the lightest, fluffiest texture, fold the whipped egg whites into the batter gently to preserve as much air as possible. Avoid overmixing, which can cause the cake to lose some of its volume.
