Sounds delicious.
Ingredients:
- 2 1/4 cups cake flour, sifted
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 5 large egg yolks, beaten
- 3/4 cup orange juice
- 1 1/2 tbsp orange juice
- 3 tbsp freshly grated orange zest
- 1 cup egg whites
- 1/2 tsp cream of tartar
- 5 tbsp unsalted butter, melted
- 1 1/2 tbsp heavy cream
- 3 cups confectioners' sugar, sifted
Directions:
- Make the cake: Heat oven to 325 degrees F. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest. Whisk until smooth and set aside. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes. Increase oven temperature to 350°F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.
- Make the frosting: Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency.) Spread frosting over the entire cake.
