The soft and fragrant orange bundt cake is a classic pantry dessert, tall, soft with a delicate citrus scent from the orange zest and juice.
A cake we all made or ate as kids made by grandma.
The bundt cake is perfect for any sweet break, to enjoy at breakfast, sliced and dipped in a cup of milk or as a snack for tea time.
Also great as a dessert at the end of a meal accompanied by a delicate orange pastry cream or Mascarpone and cream
It is an orange cake without milk and without butter, with a few simple ingredients we all have in the pantry, and it is also perfect for those who are lactose intolerant.
The recipe is very simple, just whip the egg whites separately from the yolks, combine the other ingredients and in a few minutes the bundt cake is ready!
And if you don’t have a bundt pan, you can make it in a cake pan!
Now let’s see how to prepare it.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for the Soft and Fragrant Orange Bundt Cake
- 2 ⅓ cups all-purpose flour
- 4 eggs (large)
- cup sugar
- cup vegetable oil
- cup orange juice
- 1 orange zest (grated)
- 1 pinch salt
- 1 packet baking powder
- Half orange flavor vial
Tools
- 2 Bowls
- 1 Whisk
- 1 Bundt Pan
- 1 Oven
Steps for the Soft and Fragrant Orange Bundt Cake
To prepare the bundt cake, start by separating the egg whites from the yolks into two separate bowls.
Using an electric mixer or a stand mixer, whip the egg whites until stiff peaks form, with a pinch of salt, and set them aside.
Still using the mixer, beat the yolks with the sugar, add the grated zest of 1 orange, the oil, orange juice, flavor vial, and finally the sifted flour with baking powder.Work well to obtain a good frothy mixture.
Take the whipped egg whites and gradually add them to the rest of the batter, mix everything very gently from bottom to top to avoid deflating them and mix the two mixtures well.
Pour the obtained mixture into the bundt pan or if you have a chiffon cake mold, buttered and floured, and level the surface well.
Place the mold on the second shelf of the preheated oven and bake the bundt cake at 356°F in fan mode for about 40 minutes, in traditional mode for about 50/60 minutes.
The baking time depends on your oven’s power, you can check visually if it’s well risen and cooked by doing the toothpick test.Remove from the oven, let cool slightly, then remove the bundt cake from the mold, once cool slice and serve.
Optionally, you can also sprinkle it with powdered sugar.
Storage
The orange bundt cake should be stored at room temperature, under a glass dome, for a maximum of 3-4 days.
The orange bundt cake should be stored at room temperature, under a glass dome, for a maximum of 3-4 days.
FAQ
Can I use lemon instead of orange?
Yes, you can replace the orange zest with lemon zest and dilute the lemon juice with sweetened water.
Can I fill the bundt cake?
Certainly, you can split and fill with pastry cream or orange marmalade
