- 1 ½ cups (3 sticks) unsalted butter, at room temperature, more for greasing pan
- 2 ¼ cups sifted all-purpose flour, more for dusting pan
- ½ teaspoon baking soda
- 2 ½ cups granulated sugar
- 8 large eggs, separated
- 2 ¼ teaspoons vanilla extract
- Finely grated zest of 2 oranges (about 1 1/4 tablespoons)
- ½ cup freshly squeezed strained orange juice
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 2 to 3 tablespoons orange-flavored brandy (optional)
- Whipped cream for serving
- Dark rum for serving (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (10 servings)
607 calories; 31 grams fat; 18 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 73 grams carbohydrates; 0 grams dietary fiber; 51 grams sugars; 8 grams protein; 222 milligrams cholesterol; 183 milligrams sodium
10 to 12 servings
- Preheat oven to 325 degrees. Butter a 10-inch tube or bundt pan and dust with flour; set aside. Sift 2 1/4 cups flour with baking soda; set aside.
- Using an electric mixer, cream 1 1/2 cups butter until fluffy. Gradually add 1 1/4 cups sugar and mix until light, about 3 minutes. Add egg yolks one at a time, mixing well after each addition. Add vanilla and orange zest and mix at medium speed until light and fluffy, about 5 minutes. Add flour mixture in three parts, alternating with orange juice, beginning and ending with flour. Mix until smooth.
- Using an electric mixer, in another bowl whisk egg whites with cream of tartar and salt until soft peaks form. Gradually add remaining 1 1/4 cups sugar just until stiff peaks form. Gently fold into batter.
- Pour batter into pan and bake in center of oven until cake is golden and pulls away from sides of pan, about 1 hour 35 minutes. Transfer to a wire rack. While cake is still hot, brush with brandy, if desired. Cool 10 minutes, then remove from pan.
- To serve, cut into 1-inch slices. Lightly toast slices and serve two to a plate with a dollop of whipped cream and, if desired, a shot of rum to pour over warm cake.
2 hours 15 minutes