Moist Orange Bundt Cake
User Reviews
4.5
Moist Orange Bundt Cake
Description
This cake starts by separating eggs and whisking the whites to stiff peaks, which lighten the batter. The yolks are creamed with sugar and vanilla extract before oil, freshly squeezed orange juice, and zest are incorporated for a citrus-infused base. Dry ingredients including cake flour, baking powder, and salt are sifted in and gently folded to maintain airiness. The whipped egg whites are folded last to keep the mixture light.
The combination of orange juice and zest contributes fresh, tangy notes that complement the sweet cake. Baking in a prepared bundt pan at 180°C (360°F) for about 50 minutes ensures a cooked center and slightly golden crust. A clean skewer test confirms doneness. After resting for 15 minutes, the cake can be turned out and dusted with powdered sugar or topped with a glaze.
This cake is suitable for dessert or teatime, with optional glazes adding extra flavor and richness. Buttering and flouring the pan, especially in its crevices, prevents sticking. Using cake flour improves the crumb’s tenderness compared to all-purpose flour, but the latter can be substituted if necessary.
The recipe advises having 2-3 fresh oranges for juice and zest, emphasizing fresh ingredients for best flavor. Optional glazes include a simple powdered sugar-and-orange juice mix or a cream cheese based frosting with orange zest for added decadence.
Ingredients
- 4 large egg
- 1 cup granulated sugar 7 oz/ 200 g
- 1 teaspoon vanilla extract
- ¾ cup + 2 tablespoons neutral oil like canola, 200 ml
- ¾ cup + 2 tablespoons orange juice 200 ml, Note 2, freshly squeezed
- 2 teaspoons orange zest
- 2½ cups cake flour 10.5 oz/ 300 g, Note 3
- 3 teaspoons baking powder
- ⅛ teaspoon salt fine sea salt
- powdered sugar for dusting
Instructions
- Prepare the bundt pan: Preheat the oven to 180°C/ 360°F/ 180°C. Butter and flour the bundt pan (Note 4).
- Egg whites: Separate the eggs. Beat the egg whites until stiff. Set them aside. 4 large eggs
- Make cake batter: Beat the egg yolks, sugar, and vanilla extract until pale and fluffy. Slowly add the oil and continue beating until combined. Add the orange juice and zest.1 cup granulated sugar / 200 g + 1 teaspoon vanilla extract + ¾ cup + 2 tablespoons neutral-tasting oil/ 200 ml + ¾ cup + 2 tablespoons freshly squeezed orange juice / 200 ml + 2 teaspoons orange zest
- Add dry ingredients: Mix and sieve the flour, baking powder, and salt over the egg mixture. Fold in carefully.2½ cups cake flour / 300 g + 3 teaspoons baking powder + ⅛ teaspoon fine sea salt
- Add the egg whites and carefully fold in as well.
- Bake: Pour the mixture into the prepared dish and bake for 50 minutes. Make the skewer test: it should come out clean.
- Rest: Let the cake in the pan for about 15 minutes, release it from the pan by gently going around the edges with a small butter knife, and then turn it onto a plate.
- Dust: Let the cake cool completely and dust it with powdered sugar or cover it with glaze just before serving (Notes 5 and 6).
Notes
- Use a kitchen scale for precise ingredient measurement to achieve the best baking results.
- Fresh oranges are needed to provide juice and zest, which are key to the cake’s flavor.
- Butter and flour the bundt pan thoroughly to prevent the cake from sticking, especially in pan details.
- Cake flour is preferred for a tender crumb, but all-purpose flour can be used as a substitute.
- Optional glazes include a simple orange juice and powdered sugar glaze or a cream cheese glaze flavored with orange zest.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-14 slices
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 280kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 53mg | 18% |
| Sodium | 126mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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