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Fluffy Orange Cake

Alison Devereaux: "Just made this. Use 4 eggs. Mixture was light a…" Read More
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A great tray cake for large parties, this cake incorporates the flavors of summertime into each bite. Made with fresh oranges and milk, this cake will remind you of a creamsicle. With a light fluffy texture, this cake is beautifully presented with a sprinkling of powdered sugar on top.


  • 400 grams flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 orange (juice from one orange)
  • 400 grams sugar
  • 2 eggs
  • 200 grams milk
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    1. Preheat oven to 180 degrees Celsius.
    2. Grease a square pan with butter, and sprinkle with flour. Set aside.
    3. Mix flour and baking powder together.
    View 5 More StepsDiscover more recipes from As receitas lá de casa

    NutritionView More

    Sodium10% DV240mg
    Fat11% DV7g
    Protein37% DV19g
    Carbs62% DV187g
    Fiber20% DV5g
    Calories880Calories from Fat60
    Total Fat7g11%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat60
    Total Carbohydrate187g62%
    Dietary Fiber5g20%
    Vitamin A8%
    Vitamin C60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Alison Devereaux a year ago
    Just made this. Use 4 eggs. Mixture was light and a great consistency. Not enough orange flavor though. I would add a drop (literally one drop) of orange extract next time. Also, the recipe doesn’t specify the pan size. I used a 9x9 but it took over an hour to bake. Next time I would use a 9x13 and hope that’s more accurate. Make sure to use a kitchen scale and measure by grams as specified. Trying to convert it into cups won’t work. I used the grams measurement and the mixture is a perfectly fluffy cake. Also took special care to fold in all the whites. It took a while but worth it!
    Gabrielle44 a year ago
    Ingredients are unclear with 2 eggs listed twice. I wasn’t sure if this meant 4 eggs total, 2 yolk and 2 white, or a typo. I opted for 2 yolk and 2 white interpretation since other similar recipes consistently asked for whites and yolks separate. I still don’t know if that was the correct choice. I followed the directions exactly—stiff peaks and all. Cake mix at the end was extremely dense. I was worried the mixer would give up the ghost and start smoking any time. I had to add more milk for the mix to be mixable. It was so dense when poured/taffy stretched into the pan that it didn’t reach the edges of the pan until it had sat for approximately 2 minutes. I didn’t think this was going to be a “fluffy” cake after I saw the consistency of the mix, and it’s wasn’t. It does have an interesting texture though. Hard to describe. Part pancake (flour is a strong taste), part cookie (chewy), part Madeleine (egg whites make the outside have a nice crust), not dry exactly but not traditionally moist, dense but some resiliency/give. Somewhere between sweet bread and a cookie? I won’t make this again, but if you want to try, I recommend adding more orange juice and milk than recommended and figuring out what the egg situation is... ^_^