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“Another great recipe from Relish mag.”
READY IN:
50mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • Cake
  • 1 14 cups sifted cake flour
  • 1 12 cups plus 2 tablespoons sugar, divided
  • 1 14 cups egg whites, at room temperature (about 10 eggs)
  • 1 14 teaspoons salt
  • 1 12 teaspoons cream of tartar
  • 4 egg yolks
  • 1 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • Orange Butter Frosting
  • 13 cup butter
  • 18 teaspoon salt
  • 2 tablespoons orange rind
  • 3 cups powdered sugar, sifted
  • 14 cup orange juice
  • 1 12 teaspoons lemon juice

Directions

  1. Preheat oven to 375°F.
  2. To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
  3. Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
  4. Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
  5. To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
  6. Frost sides and top of cake.

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