Go Back
Fluffy Orange Cake (No Egg Separating)

Fluffy Orange Cake (No Egg Separating)

A tall, airy, soft orange cake. No egg separating, and it always works.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 1 cake, 8-inch
Course: Cakes
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

  • 1½ cups (300 g) sugar
  • 4 eggs (about 200 g without shells)
  • 1 teaspoon (5 g) vanilla extract
  • 1 cup minus 1 tablespoon (220 g) neutral oil (such as canola)
  • 1 cup (240 g) freshly squeezed orange juice
  • 2¾ cups (350 g) all-purpose flour, sifted
  • 1 tablespoon (12 g) baking powder
  • ¼ teaspoon (2 g) salt

Method
 

  1. Beat the eggs with the sugar for about 5 minutes, until pale and fluffy.
  2. Add the vanilla, oil, and orange juice and mix gently.
  3. Add the flour, baking powder, and salt. Mix only until the batter is smooth. Don't overmix.
  4. Pour into an 8-inch (20 cm) round pan, greased and with the bottom lined with parchment paper.
  5. Bake at 340°F (170°C), conventional heat (not convection), for 40–50 minutes, until a toothpick inserted in the center comes out dry.
  6. Let cool in the pan for 10 minutes, then release and cool completely.

Notes

Tips for a tall, fluffy cake
  • 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.
Substitutions
  • Fresh orange juice → store-bought 100% orange juice.
  • Neutral oil → any mild oil, such as sunflower or vegetable oil.