-
1
Preheat the oven to 325F.
-
2
In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking powder, and salt and beat 1 minute to mix.
-
3
Make a well in the center.
-
4
Add the oil, egg yolks, orange juice, orange zest, and vanilla and beat 1 minute or until smooth.
-
5
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised.
-
6
Beat in the remaining 2 tablespoons sugar and beat until stiff peaks form when the beater is raised slowly.
-
7
Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
-
8
Pour into the tube pan (the batter will come to 1 inch from the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center.
-
9
Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (this takes about 1 1/2 hours).
-
10
Loosen the sides with a long metal spatula and remove the center core of the pan.
-
11
Dislodge the bottom and center core with a metal spatula or thin, sharp knife.
-
12
(A wire cake tester works well around the core.
-
13
To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.)
-
14
Invert onto a greased wire rack and reinvert onto a serving plate.
-
15
Wrap airtight.
-
16
4 1/2 inches high in the middle.
-
17
3 days room temperature, 10 days refrigerated, 2 months frozen.
-
18
A light sprinkling of powdered sugar and/or decorate the base and center with orange blossoms or fresh daisies.
-
19
Candied orange zest scattered on top also makes an attractive and flavorful addition.
-
20
Room temperature or lightly chilled.
-
21
Cut with a serrated knife.
-
22
Use cake flour that does not contain leavening.
-
23
Do not use self-rising cake flour.
-
24
Use superfine sugar for the finest texture and maximum volume.
-
25
Measure or weigh ingredients carefully.
-
26
Do not use oil that contains silicates it will be listed on the label.
-
27
Egg whites must be free of even a trace of yolk and the bowl must be spotless.
-
28
When beating egg whites, use cream of tartar or be careful to beat just until stiff peaks form when the beater is raised slowly.
-
29
Fold flour gently but thoroughly into the batter.
-
30
Prevent air pockets by running a small metal spatula or knife through the batter before baking.
-
31
Use the correct pan size.
-
32
Bake immediately after mixing.
-
33
Check for accurate oven temperature.
-
34
Use correct baking time; do not underbake.
-
35
Cool cakes upside down, well elevated from the countertop, in a draft-free area.
-
36
Wrap cakes well when cool.
-
37
An angel food cake folder, large balloon whisk, or slotted skimmer is ideal for folding in the flour with the least amount of air loss.
-
38
If using the whisk, periodically shake out the batter which collects inside.
