2 Ingredient Fluff Cake Recipe 425 Food

ORANGE FLUFF CAKE

Orange Fluff Cake image

Wonderful cake with a true orangey flavor.

Provided by S Hussy

Categories Desserts Cakes

Time 3h

Yield 12

Number Of Ingredients 15

Ingredients

1 ½ cups sifted cake flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons butter, melted
⅓ cup fresh orange juice
1 teaspoon grated orange zest
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
½ teaspoon cream of tartar
½ cup white sugar
1 cup confectioners' sugar
2 tablespoons fresh orange juice
2 teaspoons grated orange zest

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Have ready an ungreased 10-inch tube pan with a removable bottom. Don't use a nonstick surface pan.
Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer.
In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool.
Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate.
To make the glaze: In a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 41.8 g, Cholesterol 114.5 mg, Fat 7.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 223.8 mg, Sugar 27.5 g

2-INGREDIENT FLUFF CAKE RECIPE - (4.2/5)

2-Ingredient Fluff Cake Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 4

Ingredients

1 (16-ounce) box angel food cake mix
1 (20-ounce) can crushed pineapple, not drained
Whipped topping, optional for serving
Chopped fruit, optional for serving

Steps:

Preheat oven to 350ºF. Spray a 9x13-inch cake pan with cooking spray and set aside. In a mixing bowl, combine the dry angel food cake mix with the crushed pineapple, juice and all. Stir well to combine. Pour cake batter into prepared pan and bake in preheated oven for 35-40 minutes. Keep checking the cake after about 30 minutes to prevent burning. The cake is done with it is springy to the touch, cooked through, and golden brown on the top Let cool in the pan and then cut into squares into about 18 squares. Serve with whipped topping and fruit, if you'd like.

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