Orange Fluff Cake

Recipe View Preheat and Prepare: Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). (15 minutes) Prepare a 10-inch tube pan with a removable bottom. Ensure the pan is ungreased for optimal cake rise. (5 minutes)

Recipe View Dry Ingredients: In a medium bowl, sift together the cake flour, 1/2 cup of the granulated sugar, baking powder, and salt. This ensures even distribution and a light texture. (5 minutes)

Recipe View Wet Ingredients: Create a well in the center of the dry ingredients. Add the melted butter, orange juice, orange zest, egg yolks, and vanilla extract. Beat with an electric mixer for 1-2 minutes until well combined and smooth. (2 minutes)

Recipe View Meringue: In a large, clean glass or metal mixing bowl, beat the egg whites and cream of tartar until foamy. Gradually add the remaining 1/2 cup of granulated sugar, continuing to beat until stiff, glossy peaks form. (8 minutes)

Recipe View Combine: Gently fold 1/3 of the meringue into the batter to lighten it. Then, quickly but carefully fold in the remaining meringue until just combined. Be careful not to overmix, as this will deflate the batter. (5 minutes)

Recipe View Bake: Pour the batter into the ungreased tube pan. Bake in the preheated oven for 60-75 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean. (70 minutes)

Recipe View Cool: Immediately invert the pan and let the cake hang upside down until completely cool. This prevents the cake from collapsing. (60 minutes)

Recipe View Remove from Pan: Once completely cool, run a sharp knife around the edge of the cake to loosen it from the pan. Remove the sides and bottom of the pan. Place the cake right side up on a serving plate. (10 minutes)

Recipe View Glaze: In a small bowl, whisk together the confectioners' sugar, orange juice, and orange zest until smooth. (3 minutes)

Recipe View Glaze the Cake: Drizzle the glaze over the top of the cake, allowing it to cascade down the sides. Let the glaze set at room temperature for about 1 hour before serving. (60 minutes)