Ingredients
Cake:
1 ½ cups sifted cake flour
1 cup white sugar, divided
2 tsp baking powder
½ tsp salt
5 Tbs butter, melted
⅓ cup fresh orange juice
1 tsp grated orange zest
6 egg yolks
1 tsp vanilla extract
6 egg whites
½ tsp cream of tartar
Glaze:
1 cup confectioners’ sugar
2 Tbs fresh orange juice
2 tsp grated orange zest
Directions
- Position a rack in the center of the oven and preheat to 350 degrees. Have ready an ungreased 10-inch tube pan with a removable bottom. Don’t use a nonstick surface pan.
- Prepare the cake: Sift flour, 1/2 cup sugar, baking powder, and salt into a medium bowl. Form a well in the center and add melted butter, orange juice, orange zest, egg yolks, and vanilla. Beat for 1 to 2 minutes with an electric mixer.
- Beat egg whites and cream of tartar in a large glass or metal mixing bowl until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into the ungreased tube pan. Bake in the preheated oven until the top springs back when lightly touched and a toothpick inserted comes out clean, 60-75 minutes. Immediately invert and let the cake hang upside down until completely cool.
- Turn right-side-up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Place the cake right side up on a serving plate.
- Make the glaze: Combine confectioners’ sugar, orange juice, and orange zest in a small bowl. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze sets, about 1 hour.