A tall, airy, soft orange cake. Exactly the way everyone loves it.
It’s a simple recipe. No separating eggs, no complicated tricks, and it always comes out right.
The smell of oranges fills the house while it bakes. The crumb is light as a cloud.
I make it for morning coffee, for guests, or for dessert on the Shabbat and holiday table.
My tip: bake it on regular top-and-bottom heat, not convection, and don’t overmix once the flour goes in.
This orange cake is made by whipping eggs and sugar for 5 minutes, then adding vanilla, oil, fresh orange juice, flour, baking powder, and salt. Pour into an 8-inch (20 cm) round pan and bake at 340°F (170°C), conventional not convection, for 40–50 minutes, until a toothpick comes out dry.
Fluffy Orange Cake (No Egg Separating)
Ingredients
Method
- Beat the eggs with the sugar for about 5 minutes, until pale and fluffy.
- Add the vanilla, oil, and orange juice and mix gently.
- Add the flour, baking powder, and salt. Mix only until the batter is smooth. Don’t overmix.
- Pour into an 8-inch (20 cm) round pan, greased and with the bottom lined with parchment paper.
- Bake at 340°F (170°C), conventional heat (not convection), for 40–50 minutes, until a toothpick inserted in the center comes out dry.
- Let cool in the pan for 10 minutes, then release and cool completely.
Notes
- Whip the eggs and sugar the full 5 minutes. That air is what lifts the cake.
- Fold in the flour gently and stop as soon as the batter is smooth.
- Use conventional (top and bottom) heat, not convection.
- Weigh the flour if you can. It’s the most accurate way to get the texture right.
- Fresh orange juice → store-bought 100% orange juice.
- Neutral oil → any mild oil, such as sunflower or vegetable oil.
Frequently asked questions
No. Whipping whole eggs with sugar for about 5 minutes gives the cake its tall, airy texture.
Yes. It’s made with oil and orange juice, no butter or milk, so it’s pareve and works after a meat meal on Shabbat.
Overmixing after adding the flour, or opening the oven too early, can knock the air out. Bake until a toothpick comes out dry from the center.
Yes. Wrap the cooled cake tightly and freeze. Thaw at room temperature, still wrapped.
Covered at room temperature for 2–3 days.
