I made this for Easter, and it's light and lovely with a hint of orange. Next time I think I would add some orange zest to the batter for a stronger orange flavor. But we enjoyed it as is!
CAKE
5 eggs
1 cup sugar
1 1/2 cups flour
1/8 tsp. salt
1/2 cup fresh orange juice
2 tsp. baking powder
Separate eggs and beat yolks until lemon colored. Add the sugar a little at a time.
Mix and sift baking powder, flour and salt.
Add flour mixture and orange juice to batter, alternating between them.
Beat egg whites until they hold soft peaks and fold into the batter.
Pour batter into an *ungreased* angel food pan (a tube pan.)
Bake at 325 degrees for 40 minutes or until cake springs back when lightly touched.
Invert and cool completely.
ICING
Mix together:
2 tablespoons butter
2 cups confectioner's sugar
Add enough orange juice until spreading consistency (about 1/2 cup)
GIVEAWAY!!!
I am giving away TWO copies of Dead and Berried,
#3 in my Cranberry Cove Series.
It will be out on May 2nd!
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