Fresh Orange Cake

Fresh Orange Cake

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From: EatingWell Magazine, May/June 1998

Serve this vibrant orange cake topped with candied oranges in the winter, when oranges are at their best.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Candied oranges
  • 2 medium seedless oranges, scrubbed
  • 3 cups water
  • 3 cups sugar
  • Cake
  • 3 cups sifted cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 medium seedless orange, scrubbed and cut into eighths
  • 2 cups sugar, divided
  • 2 large eggs, separated
  • 1 cup buttermilk
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • Fresh mint sprigs, for garnish


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  1. To make candied oranges: Cut 2 oranges into paper-thin slices.
  2. Mix water and 3 cups sugar in a wide pan. Bring to a simmer over low heat, stirring to dissolve sugar. Add the orange slices and poach, keeping the syrup at a bare simmer and ladling it over the oranges occasionally, until their skins are translucent, 1½ to 2 hours (handle gently to avoid tearing). Carefully transfer the oranges to a sheet of wax paper; let cool. Reserve about ½ cup syrup.
  3. To make cake: Meanwhile, preheat oven to 350°F. Coat a 10-inch angel food cake pan with nonstick spray. Line the bottom with parchment paper.
  4. Whisk flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  5. Pulse 1 orange in a food processor until finely chopped. Add 1½ cups sugar; process until smooth. Add egg yolks, buttermilk, oil and vanilla; pulse to combine. Transfer to a large bowl.
  6. Beat the 4 egg whites in a clean bowl with an electric mixer on medium-high speed until soft peaks form. Gradually sprinkle in the remaining ½ cup sugar, beating until stiff and glossy.
  7. Add the dry ingredients to the orange mixture in 2 additions, folding with a whisk until just blended. Whisk one-quarter of the beaten whites into the batter. Fold in the remaining whites with a rubber spatula. Scrape batter into prepared pan and smooth the top. Tap the pan on the counter to release air bubbles.
  8. Bake the cake until a skewer inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert cake onto rack. Remove paper and let cool completely.
  9. Place the cake on a platter and brush with the reserved ½ cup orange syrup. Arrange the candied orange slices on top and garnish with mint sprigs.
  • Make Ahead Tip: Cover and refrigerate the candied oranges (Steps 1-2) for up to 2 days.

Nutrition information

  • Per serving: 297 calories; 4 g fat(1 g sat); 1 g fiber; 61 g carbohydrates; 4 g protein; 84 mcg folate; 24 mg cholesterol; 40 g sugars; 96 IU vitamin A; 13 mg vitamin C; 42 mg calcium; 2 mg iron; 192 mg sodium; 111 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value), Folate (21% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 4 other carbohydrate, 1 fat

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