This recipe is intended to be paired with our Flourless Angel Food Cake, which uses twelve egg whites. This cake can be made the same day, or the next, with the twelve egg yolks. This is a traditional baking hack, using whites for angel food and yolks for poundcake. We suggest this pairing if you’re having a group of people, some of whom are gluten-free, grain-free, or ketogenic, and some who are not. Or, if you simply want to have lots of cake!
On the Ingredients
- Oranges are a type of citrus which come from hybridization of the pomelo and mandarin. They’re one of the most popular fruits in the US, along with apples and bananas. Oranges are high in vitamin-C and dietary fiber. They’re also high in flavonoids, a type of antioxidant. (Read more about oranges.)
Orange Poundcake
8
servings15
minutes50
minutes1
hour5
minutesThis recipe is intended to be paired with our Flourless Angel Food Cake, which uses twelve egg whites. This cake can be made the same day, or the next, with the twelve egg yolks. This is a traditional baking hack, using whites for angel food and yolks for poundcake. We suggest this pairing if you’re having a group of people, some of whom are gluten-free, grain-free, or ketogenic, and some who are not. Or, if you simply want to have lots of cake!
Ingredients
12 large egg yolks (room temp)
3 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups granulated sugar
1 tsp vanilla
1 tsp orange extract
1 cup cold water
Directions
- Prepare a 10” bundt pan by greasing it with oil or cooking spray. Preheat oven to 350°.
- Sift together the flour, baking powder, and salt and set aside. With an hand or countertop mixer, beat the egg yolks until very fluffy and thick (about five minutes).
- Gradually beat in the sugar and continue to beat at high for 2 minutes. Reduce speed to low and add in the vanilla, orange extract, and cold water.
- Add the flour mixture in increments while beating on low. Do this quickly and beat until just incorporated so that the batter isn’t over worked.
- Pour the batter into the prepared pan and bake for 50-50 minutes, or until golden brown and a butter knife inserted comes out clean.
- Cool cake for 15 minutes before removing from the pan and cooling completely on a wire rack.
