Ingredient :

 

Cake

 

  • 1 1/2 cup(s) sugar
  • 1 cup(s) cake flour, (not self rising)
  • 6 large egg yolks
  • 1 tablespoon(s) orange juice, fresh squeezed
  • 2 teaspoon(s) orange zest, grated
  • 1/2 teaspoon(s) orange extract
  • 12 large egg whites, at room temperature
  • 1 tablespoon(s) fresh lemon juice
  • 1/4 teaspoon(s) salt
  • 1 teaspoon(s) vanilla extract

 

Glaze

 

  • 4 ounce(s) cream cheese
  • 2 tablespoon(s) orange juice, fresh squeezed
  • 2 teaspoon(s) (additional) fresh orange juice
  • 3/4 teaspoon(s) grated orange zest
  • 3 1/4 cup(s) confectioners’ sugar, sifted
  • Strips of orange peel, julienned, for garnish

 

 

Directions

 

  1. Cake: Heat oven to 350 degrees F. In a bowl, whisk 1/2 cup of the sugar with cake flour; sift onto a piece of waxed paper.
  2. In a bowl, with an electric mixer on high speed, beat egg yolks and 1/4 cup of the sugar 3 minutes. Beat in orange juice, zest, and extract.
  3. Thoroughly clean beaters. In a large bowl, with mixer on medium speed, beat egg whites, lemon juice, and salt until foamy and beginning to hold their shape. Increase speed to medium-high; beat in the remaining 3/4 cup sugar, 1 tablespoon at a time. Continue to beat until soft, glossy peaks form. Quickly beat in vanilla. Sift one third of flour mixture over beaten whites; gently fold in with a large rubber spatula, just until blended. Repeat 2 more times with the remaining flour mixture. Gently scrape half the batter into another large bowl. Gently fold in egg yolk mixture, just until blended.
  4. Using a large spoon, alternately spoon batters into an ungreased 10-inch tube pan with a removable bottom; swirl batters slightly with a thin knife.
  5. Bake 40 minutes, or until cake is firm in center when gently pressed. Immediately invert center tube of pan onto the neck of a bottle; cool completely. To loosen, run a knife around sides of pan and tube. Invert cake to unmold onto a serving plate.
  6. Glaze: In a bowl, with mixer on medium speed, beat cream cheese, 2 tablespoons of the orange juice, orange zest, and 1/2 cup of the confectioners’ sugar until smooth. Beat in the remaining 2 3/4 cups confectioners’ sugar, half at a time. Add more orange juice as needed to make a thick glaze. Beat until smooth. Spread glaze over cake. Let stand until set; garnish with orange peel.

 

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