Orange Fluff Cake Recipe

Ingredients <br>- 1 ½ cups sifted cake flour <br>- ½ cup white sugar <br>- 2 teaspoons baking powder <br>- ½ teaspoon salt <br>- 5 tablespoons butter, melted <br>- ⅓ cup fresh orange juice <br>- 1 teaspoon grated orange zest <br>- 6 egg yolks <br>- 1 teaspoon vanilla extract <br>- 6 egg whites <br>- ½ teaspoon cream of tartar <br>- ½ cup white sugar <br>- 1 cup confectioners' sugar <br>- 2 tablespoons fresh orange juice <br>- 2 teaspoons grated orange zest <br><p></p>Directions <br>step 1: Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Have ready an ungreased 10-inch tube pan with a removable bottom. Don't use a nonstick surface pan. <br>step 2: Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer. <br>step 3: In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. <br>step 4: Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool. <br>step 5: Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate. <br>step 6: To make the glaze: In a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour. <br>

Ingredients
- 1 ½ cups sifted cake flour
- ½ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons butter, melted
- ⅓ cup fresh orange juice
- 1 teaspoon grated orange zest
- 6 egg yolks
- 1 teaspoon vanilla extract
- 6 egg whites
- ½ teaspoon cream of tartar
- ½ cup white sugar
- 1 cup confectioners' sugar
- 2 tablespoons fresh orange juice
- 2 teaspoons grated orange zest

Directions
step 1: Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Have ready an ungreased 10-inch tube pan with a removable bottom. Don't use a nonstick surface pan.
step 2: Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer.
step 3: In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
step 4: Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool.
step 5: Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate.
step 6: To make the glaze: In a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour.

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