Orange Blossom Cake – a delicious recipe with egg whites, cream of tartar, orange, salt, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line bottom of a nonstick 9 x 5-inch loaf pan (or 8-inch round cake pan) with wax paper.
2
Using large bowl and electric beater, beat egg whites with cream of tartar, orange extract (or concentrate) and salt, if using, until soft peaks form.
3
Gradually beat in sugar, 1 tablespoon at a time, until thoroughly dissolved. In several portions, sprinkle flour over surface of beaten whites and fold in carefully with a rubber spatula.
4
Spoon mixture into the prepared pan and bake in a preheated 350u00b0 oven for 30 minutes, or until cake tests done.
5
Before baking, the cake will be very high and puffy; it will be level while baking.
6
Cook cake by inverting pan and resting edges on the edges of 2 other pans. When completely cool, loosen edges of cake with a spatula and remove from pan.
589
kcal
Calories
16
g
Fat
94
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 egg whites (3/4 c.), 1 tsp. cream of tartar, 1/2 tsp. orange extract or 1 tsp. defrosted undiluted orange juice concentrate, pinch of salt (optional), and more.
Yes, Orange Blossom Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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