Orange Blossom Cake
Light and fragrant orange blossom cake with a tender crumb, perfect for special occasions or teatime, featuring subtle citrus flavor and a fluffy texture topped with whipped cream and coconut.
Ingredients
Instructions
- Measure the cake flour, baking powder, and sugar into a sifter.
- Measure the salad oil, egg yolks, water, orange rind, and vanilla into a mixing bowl.
- Measure the egg whites, salt, and cream of tartar into another mixing bowl.
- Sift the dry ingredients over the oil, egg yolk mixture, and water, then add vanilla.
- Beat until smooth.
- Beat the egg whites, salt, and cream of tartar with a beater until mixture stands in very stiff peaks.
- Fold the beaten egg whites thoroughly into the batter.
- Do not stir or beat after folding.
- Pour the batter into an ungreased 9-inch square pan.
- Bake at 350°F (177°C) for 30 minutes, or in a glass dish at 325°F (163°C) for 30 minutes.
- Remove from oven and cool by turning the pan upside down.
- Loosen the cake by running a knife around the edge, then remove from the pan.
- Split the cake into two layers and spread whipped cream between the layers and on top.
- Sprinkle with coconut and garnish with orange sections, if desired.
Nutrition & Diet Analysis (per serving)
684
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).