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“I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Susan Powter Food cookbook. I plan to use Splenda in place of the sugar.”
READY IN:
50mins
SERVES:
11
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a saucepan, bring orange juice and rind to a boil. Remove from heat and coat while proceeding with recipe.
  3. In a mixer or by hand using a wire whisk in a large bowl, mix oil and sugar until creamy. Add eggs and egg whites one at a time. Continue beating until all the eggs are added.
  4. In a seprate bowl, combine flours and baking soda, and add to the oil, sugar, and egg mixture.
  5. Add flour mixture to orange juice mixture, a third at a time, until just combined. Pour into a 10-inch tube pan lightly sprayed with pam. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool on rack.
  7. Cut around sides of pan to loosen cake; remove bottom and center tube. Run a knife around the bottom and center tube to loosen cake. Invert onto cake plate and serve with lightly sweetened strawberries or raspberries.

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