Orange Tea Cake

Orange Tea Cake Recipe

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Samantha Bideau


This cake is a light citrus dessert that is great for a summer day.


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12 servings


  • 7
    eggs, seperated
  • 1 1/2 c
    sugar, divided
  • 6 Tbsp
    orange juice
  • 4 1/2 tsp
    orange peel
  • 1 3/4 c
    all purpose flour
  • 1/2 tsp
  • 3/4 c
    confectioners sugar

How to Make Orange Tea Cake


  1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
  2. Meanwhile, in another mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon colored. Beat in orange juice and peel.
  3. Sift together flour and salt; add to egg yolk mixture. Beat until smooth.
  4. Beat egg whites until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the egg whites into the batter, fold in remaining whites.
  5. Gently spoon into a greased 10" tube pan. Cut through batter with a knife to remove air pockets.
  6. Bake on the lowest oven rack at 350* for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely about 1 hour. Run a knife around sides and center of pan. Remove cake to a serving plate. Dust with confectioners sugar

Printable Recipe Card

About Orange Tea Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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