- 1
- 25 mins
- 26 mins
Ingredients
- Icing:
- 2 1/4 cups cake flour
- 1 1/2 cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 egg yolks
- 1/2 cup vegetable oil
- 3/4 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup egg whites (from about 8 large eggs)
- 1/2 teaspoon cream of tartar
- 1/3 cup butter, softened
- 1 1/2 tablespoons orange zest
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 egg yolk
- 4 cups confectioners' sugar
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
Preparation
Step 1
Instructions
In a medium sized bowl, add the cake flour, sugar, baking powder and salt. Whisk together and form a well in the middle. Add the egg yolks, oil, juice, zest and vanilla and set aside.
In a large bowl, add the egg whites and cream of tartar. Using a handheld mixer, beat the egg whites until stiff.
Using the same handmixer/beaters, mix together the egg-flour-orange bowl until smooth.
Fold the egg yolk batter into the bowl of egg whites, ¼ at a time.
Pour into an ungreased 12" angel food/tube cake pan. Bake in the preheated oven for 1 hour, or until a toothpick comes out clean when inserted. Invert pan while cooling. Remove from pan.
To make the icing: In a large mixing bowl, beat together all frosting ingredients until smooth. Frost cake all around and serve.
Instructions