Description
Adapted from Rose Levy Beranbaum’s book, Rose’s Heavenly Cakes.
Ingredients
Scale
- 8 oz (by weight) cake flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 C heavy cream (cold)
- 3 large eggs (room temp)
- Zest of 1 orange, grated
- 1 tsp vanilla extract
- 8 oz (by weight) sugar
Instructions
- Preheat your oven to 375°F (191°C).
- Prepare a tube pan by spraying it with nonstick spray or oiling it, then coating the oil with a dusting of flour.
- In a stand mixer fitted with the whisk attachment, whip the cream until it reaches the stiff-peaks stage.
- While the cream whips, whisk together the flour, baking powder, and salt. Also whisk together the egg, vanilla, and orange zest.
- When the cream is whipped, stream the egg mixture into the mixer while it runs at medium speed. You should end up with something the consistency of mayonnaise.
- Once the egg is well combined, gradually mix in the sugar, also on medium speed, until incorporated.
- Remove the bowl from the mixer and add half the flour mixture. Fold it in using a silicone spatula.
- Add the remaining half of the flour mixture and fold it in, as well.
- Pour the mixture into your prepared tube pan and smooth it down.
- Bake for 25–35 minutes.
- Check the cake’s internal temperature at 25 minutes. We’re looking for a pull temp of about 200°F (93°C). If you don’t see any temps lower than that, the cake is done!
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then invert it onto a cooling rack to remove it from the pan.
- Allow to cool for at least 10 more minutes, then top with a dusting of powdered sugar.
- Slice and serve, maybe with some orange-scented whipped cream!
