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 want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...