Randy Mayor
Yield
16 servings (serving size: 1 slice)

Weighing the flour and sugar guarantees a billowy cake that's light and airy (and worthy of Cooking Light Test Kitchens' highest rating for taste).

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined.

Step 3

Combine orange rind and next 5 ingredients (through egg yolks) in a medium bowl, stirring with a whisk. Add rind mixture to flour mixture, stirring until smooth.

Step 4

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1 ounce sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.

Step 5

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 45 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Sift powdered sugar over top of cake.

Ratings & Reviews

noelle71's Review

ajar8384
April 20, 2013
N/A

MrsAdam's Review

MrsAdam
March 24, 2013
I made this but with a few changes: added 1 more egg yolk, 2 T more of juice, and 2 T more of safflower oil. It was really quite good!

ajar8384's Review

noelle71
September 17, 2012
I have proudly served this cake to guests several times. Pretty and flavorful on its own, it makes an unexpectedly vibrant base for fresh summer berries.

sairahadnan's Review

sairahadnan
March 29, 2012
I tried this cake as the recipe is given. However, I used all purpose flour instead of cake flour and 1 teaspoon lemon juice instead of lemon rind. The taste was good.