This light and airy orange cake is bursting with citrus flavours from the zest and juice. Add two cups of all-purpose flour, four teaspoons of baking powder, half a teaspoon of salt, and one cup of granulated sugar in a mixing bowl. Whisk them with a wire balloon to ensure all the ingredients are mixed. Set it aside.

Separate six egg whites from the yolks, place the egg whites in a mixing bowl and set them aside. Make a well in the centre of the dry ingredients and add the six egg yolks, a quarter cup of cold water, half a cup of vegetable oil, and half a cup of orange juice. Whisk from the centre as the egg whites start incorporating with the flour, and continue mixing until you have a smooth batter with no lumps.

Once done, add two teaspoons of orange zest and whisk that in. Add the six egg whites from the egg yolks to the bowl with the six egg whites and add a quarter of a teaspoon of cream of tartar. Beat the egg whites at high speed until they start to foam, then add half a cup of granulated sugar slowly while the mixer is at medium-high speed.

Check your egg whites often so you do not overmix them. When the meringue reaches a soft peak, stop beating. Fold a little meringue into the cake batter with a spatula, then pour the batter into the meringue and continue to fold. You should be careful when folding the batter, and once you have a smooth, homogenous batter, stop mixing.

Pour the batter into a prepared round cake pan. Bake in a preheated 325 degrees Fahrenheit oven for 55 to 60 minutes. When the cake comes out of the oven, let it cool upside down until it’s cooled. Demold the cake and place it on a wire rack. Slice the cake and serve it plain or with whipped cream.


  • 2 cups all-purpose flour
  • Four teaspoons of baking powder
  • ½ teaspoon salt
  • 1 ½ cups sugar, divided
  • ½ cup neutral-tasting oil, such as safflower
  • Six large eggs separated
  • Two tablespoons finely grated orange zest and ½ cup fresh orange juice (from 2 to 3 navel or Valencia oranges)
  • ¼ cup cold water
  • ¼ teaspoon cream of tartar

Whipped cream, for serving