Directions
- 1Pre-heat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
- 2Prepare a 10-inch (25 cm) two-piece tube pan by leaving it ungreased and ensuring it's not nonstick.
- 3Separate seven large egg yolks (120 grams) and eight large egg whites (240 grams) when cold, then cover and bring them to room temperature (about 30-60 minutes).
- 4Wash two oranges, then grate two tablespoons (10 grams) of orange zest, avoiding the white pith.
- 5Cut the oranges in half and squeeze to get half a cup (120 milliliters/120 grams) of freshly squeezed orange juice, straining out any pulp or seeds.
- 6In a stand mixer with the paddle attachment (or a hand mixer/by hand), combine 2 cups (240 grams) of cake flour, 1 cup (200 grams) of granulated white sugar, 2 teaspoons (8 grams) of baking powder, and half a teaspoon (2 grams) of salt.
- 7Add the prepared orange zest to the dry ingredients.
- 8Beat the dry ingredients on low speed to mix everything together.
- 9Make a well in the center of the dry ingredients.
- 10Pour in the half cup of orange juice, the seven large egg yolks, one teaspoon (4 grams) of pure vanilla extract, and half a cup (120 milliliters/120 grams) of a flavorless oil.
- 11Beat the wet and dry ingredients together on medium-low speed for about one minute until just combined.
- 12Transfer the batter to a nice wide bowl and wash the mixing bowl.
- 13Using the whisk attachment, beat the eight large egg whites (at room temperature) in the clean mixing bowl.
- 14Add half a teaspoon (2 grams) of cream of tartar to the egg whites.
- 15Beat the egg whites on medium-low speed until they reach soft peaks and you see tracks of the whisk.
- 16Increase the speed to medium-high and gradually add half a cup (100 grams) of granulated white sugar, beating until the whites are fluffed, shiny, glossy, and have stiff peaks.
- 17Ensure the sugar is completely dissolved in the meringue by rubbing a small amount between your fingers; beat a little more if grainy.
- 18Add a small amount of the meringue to the batter to lighten it, mixing it in with big strokes, making sure to get to the bottom of the bowl.
- 19Add about half of the remaining meringue to the batter and gently fold it in, turning it up and over.
- 20Add the rest of the meringue to the batter and continue to gently fold until just combined, ensuring not to deflate the whites.
- 21Pour the batter into the ungreased tube pan and gently shake to even it out.
- 22Run a wooden skewer through the batter in circles to remove any large air bubbles.
- 23Bake for 55 to 60 minutes, or until the cake is golden brown, set, springy to the touch, and a wooden skewer inserted comes out clean.
- 24Immediately upon removal from the oven, invert the pan and place the center core onto the top of a glass to cool completely (about 1.5 hours) until the pan is at room temperature.
- 25Once completely cool, prepare a wire rack by lightly buttering or spraying it, or using a flavorless oil.
- 26Take a flat edge and run it around the outside of the cake in the pan, then around the inner core.
- 27Push up on the bottom of the pan to release the cake, then run the flat edge along the bottom to fully release it.
- 28Invert the cake onto the prepared wire rack.
- 29Allow the cake to dry out a little before glazing.
- 30To make the orange glaze, sift 2 cups (240 grams) of confectioner sugar into a bowl.
- 31Add one tablespoon (13 grams) of melted butter and one teaspoon of lemon juice to the confectioner sugar.
- 32Start by adding 1.5 tablespoons of orange juice and stir, then add another tablespoon of orange juice (total 2.5 tbsp) until a pourable consistency is achieved.
- 33Add one tablespoon (5 grams) of freshly grated orange zest to the glaze and mix.
- 34Place the cake on a wire rack over a baking sheet.
- 35Pour the orange glaze over the top of the cake, ensuring the entire top is covered and allowing it to drip down the sides.
- 36Let the glaze finish dripping and firm up.
- 37Gently transfer the cake to a serving plate using a large spatula.
Ingredients
- 7 large egg yolks
- 8 large egg whites
- 2 tbsp orange zest
- 0.5 cup freshly squeezed orange juice
- 2 cups cake flour
- 1 cup granulated white sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 1 tsp pure vanilla extract
- 0.5 cup flavorless oil (corn, vegetable, canola, safflower)
- 0.5 tsp cream of tartar
- 0.5 cup granulated white sugar
- 2 cups confectioner sugar (for glaze)
- 1 tbsp melted butter (for glaze)
- 1 tsp lemon juice (for glaze)
- 2.5 tbsp orange juice (for glaze)
- 1 tbsp freshly grated orange zest (for glaze)
Equipment
10-inch (25 cm) two-piece tube pangrater (microplane or box grater)citrus squeezerstrainermeasuring cupstand mixerpaddle attachmenthand mixerwhisk attachmentwide bowlwooden skewerglasswire rackflat edgespatulabaking sheetpedestal/serving plate
Tips
- Do not butter or grease the tube pan, as the batter needs to cling to the sides for full volume and proper cooling.
- Do not use a nonstick pan for the cake.
- Separate eggs while cold, then bring yolks and whites to room temperature before mixing.
- When zesting oranges, only grate the orange part, avoiding the bitter white pith underneath.
- If you cannot find cake flour, you can make your own by removing 4 tablespoons of all-purpose flour and replacing it with 4 tablespoons of cornstarch.
- When beating egg whites, ensure the bowl and whisk are very clean and free of grease.
- Cream of tartar stabilizes egg whites and prevents over-whipping; lemon juice can be used as a substitute.
- When folding meringue into the batter, mix gently with big strokes to avoid deflating the whites.
- Ensure the sugar is completely dissolved in the meringue by rubbing a small amount between your fingers.
- When baking, test for doneness by inserting a wooden skewer halfway between the inner core and outside; it should come out clean.
- Immediately invert the tube pan over a glass to cool completely after baking, for at least 1.5 hours.
- If using a nonstick tube pan accidentally, cool it upside down on a wire rack with a paper towel underneath.
- Sift confectioner's sugar for the glaze to avoid lumps.
- Start with a small amount of liquid for the glaze and add more gradually to achieve the desired pourable consistency.
- For a smoother cake exterior, you can gently rub off any loose or crusty pieces after the cake has cooled and dried slightly.
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