Spacer Orange Tea Cake
  | Asymmetry | Cooking | Orange Tea Cake |



This is good. Not overly sweet, and the orange lends a nice, somewhat surprising flavor.

1 c granulated sugar
7 tablespoons salted butter, room temperature
1 large egg
1 2/3 c sifted cake flour
1 tsp baking powder
1/2 tsp salt
1/2 c 2% milk
1 Tbsp grated orange rind (about 1 orange)
1/2 tsp almond extract
2 large egg whites
Cooking spray

For glaze:
1 Tbsp Cointreau (orange-flavored liqueur) or orange juice
2 tsp orange juice
1/2 c powdered sugar + additional


  1. Preheat oven to 350F. Spray an 8x4-inch cake pan with cooking spray, line the bottom with parchment, and spray again.
  2. Place the granulated sugar and the butter in a bowl and beat with a mixer at high speed until well-blended.
  3. Add the egg and beat well.
  4. In a separate bowl, combine cake flour, baking powder, and salt, and stir well with a whisk.
  5. Add the flour mixture to the sugar mixture in two additions, alternating with the milk (flour, milk, flour).
  6. Stir in rind and extract.
  7. In yet another bowl and using clean beaters, beat the egg whites until they form stiff peaks.
  8. Fold egg whites into batter and pour batter into the cake pan.
  9. Bake 50 minutes or until a toothpick comes out clean.
  10. Cool in pan for 10 minutes on a wire rack, then remove from pan and cool completely on the rack.
  11. For the glaze, combine all three ingredients in a small bowl. Add more powdered sugar until the glaze achieves your preferred consistency. Poke holes in the cake with a skewer, and drizzle glaze over cake.

10 small slices.

Cooking Light, issue unknown

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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson