Orange Tea Cake
A light and fluffy orange tea cake with bright citrus flavor, perfect for afternoon tea or special occasions, appealing to those who enjoy delicate, airy desserts.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Let egg whites warm to room temperature, about 1 hour.
- Fill cup of sifted flour lightly with salt.
- Beat egg yolks in a small bowl for 3 minutes.
- Gradually add 1 cup of sugar to the yolks.
- Continue beating until mixture is smooth.
- In a separate large bowl, beat egg whites at medium speed until foamy.
- Gradually beat in 1/2 cup sugar, beating after each addition.
- Continue beating until stiff peaks form.
- Alternately fold in flour mixture (in fourths) and orange juice (in thirds) into the egg yolk mixture, beginning and ending with flour.
- Add orange peel to the batter.
- Gently fold in the yolk mixture using under and over motions into the egg whites.
- Pour the batter into a 10-inch ungreased tube pan.
- Bake for 35 to 40 minutes, until the cake springs back when gently pressed.
- Invert the pan and cool completely about 1 hour.
- Loosen the cake from the pan using up and down motions.
- Run a spatula around the edge of the cake and the tube.
- Slice with a serrated knife going back and forth.
Nutrition & Diet Analysis (per serving)
389
kcal
19% DV
Protein
Fat
Carbs
Diet fit
High-protein
Under 400 cal
Contains
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).