Fresh Orange Cake
Serve this vibrant orange cake topped with candied oranges in the winter, when oranges are at their best.
- 2 medium seedless oranges, scrubbed
- 3 cups water
- 3 cups sugar
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium seedless orange, scrubbed and cut into eighths
- 2 cups sugar, divided
- 2 large eggs, separated
- 1 cup buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 2 large egg whites
- Fresh mint sprigs, for garnish
- To make candied oranges: Cut 2 oranges into paper-thin slices.
- 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, 1 1/2 to 2 hours (handle gently to avoid tearing). Carefully transfer the oranges to a sheet of wax paper; let cool. Reserve about 1/2 cup syrup.
- 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.
- Whisk flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- Pulse 1 orange in a food processor until finely chopped. Add 1 1/2 cups sugar; process until smooth. Add egg yolks, buttermilk, oil and vanilla; pulse to combine. Transfer to a large bowl.
- 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 1/2 cup sugar, beating until stiff and glossy.
- 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.
- 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.
- Place the cake on a platter and brush with the reserved 1/2 cup orange syrup. Arrange the candied orange slices on top and garnish with mint sprigs.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the candied oranges (Steps 1-2) for up to 2 days.
Per serving: 297 calories; 5 g fat (1 g sat, 3 g mono); 27 mg cholesterol; 61 g carbohydrates; 4 g protein; 1 g fiber; 179 mg sodium; 111 mg potassium.
Nutrition Bonus: Vitamin C (22% daily value), Folate (21% dv).
Carbohydrate Servings: 4
Exchanges: 4 carbohydrate (other), 1 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...