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.
Tips & Substitutions
To achieve the best texture, ensure your egg whites are at room temperature before beating them to stiff peaks. If you need a substitute for salad oil, you can use vegetable oil or melted coconut oil. For a twist, try adding a splash of orange juice to the batter for enhanced flavor. This cake can also be adapted with different citrus zests for varied tastes.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with whipped cream and fresh fruit. Serve it alongside a cup of tea or coffee for a light afternoon treat. For a festive touch, include a sprinkle of edible flowers or serve with a side of vanilla ice cream. Consider browsing more American recipes for complementary desserts.
Storage & Reheating
Store any leftover Orange Blossom Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, place slices in a microwave for a few seconds until warm, or enjoy it cold for a refreshing treat. Avoid freezing as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Blossom Cake contains roughly 241 calories, with 5g protein, 31g carbohydrates, and 9g fat. It is a good source of iron (14% of the Daily Value).
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).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the Orange Blossom Cake a day in advance. Just be sure to cool it completely before storing it in an airtight container. This allows the flavors to meld beautifully, making it even more delicious the next day.
What can I use instead of cake flour?
If you don't have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour and removing 2 tablespoons, then adding 2 tablespoons of cornstarch. Sift them together before using. This will help achieve a similar light texture in the cake.
How do I know when the cake is done baking?
The cake is done when it springs back lightly when touched in the center, and a toothpick inserted into the cake comes out clean. Be cautious not to overbake, as this can lead to a dry texture.
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).