A light and sweet dessert with just the right amount of orange to make this cake perfect. The secret to the airy lightness of this cake is the whites beaten stiff then the yolks.
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Amount Per Serving
Calories from Fat 22
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 43g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 6 egg whites, room temperature
- 1 3/4 cups sifted all-purpose flour, (sift before measuring)
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 6 egg yolks
- 6 tablespoons fresh orange juice
- 1 tablespoon freshly grated orange peel
- Confectioners' sugar
- In a large bowl, beat egg whites until foamy. Gradually beat in 1/2 cup of the sugar, beating after each addition. Continue beating until stiff peaks form. Set aside.
- In a small bowl with the same beaters, beat egg yolks until very thick and lemon-colored, about 3 minutes. Do not under beat. Gradually beat in remaining 1 cup sugar; continue beating until mixture is smooth. At low speed, blend flour mixture and orange juice alternately into egg yolk mixture, beginning and ending with flour and guiding batter into beaters with scraper. Add orange peel. With a rubber spatula, fold yolk mixture gently into whites.
- Pour batter into an ungreased Kugelhopf pan or a 10 x 4 1/2-inch tube pan, without removable bottom. Bake in a 350 degree oven for 50 to 55 minutes in kugelhopf or 35 to 40 in tube pan until cake springs back when pressed lightly with finger. Cool completely. Run spatula around edge of cake and tube. Invert cake and shake to release; place on serving plate. Sift confectioners' sugar over top of cake.
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