Bee Lian's Rich Orange Cake Recipe -
Bee Lian's Rich Orange Cake Recipe

Bee Lian's Rich Orange Cake

Recipe by  

"This is a super moist and rich cake. You will love it!"

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Ingredients Edit and Save

Original recipe makes 1 8-inch pan Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
  2. Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
  3. In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
  4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2003

Lovely and moist. Perfect with a warm cup of tea. I made an icing with orange zest, orange juice and confectioners sugar and sprinkled with candied orange peel. It was great!

Most Helpful Critical Review
Aug 30, 2003

1/22/02 This cake is simple to prepare, but I probably won't be making this again. Beyond the ease of preparation, my family and I found this to be very bland. There was very little orange flavor, and I guess I was expecting something more. The cake was very light in texture, but seemed to be lacking in flavor. Sorry!


67 Ratings

Aug 25, 2007

I searched and searched for a decent orange cake recipe -- more specifically, one without liqueur (because if you're making an orange cake, surely you want a fresh flavor!) This one sounded great because it was so simple, yet it gave precise mixing directions -- and I wasn't disappointed! The cake was quite moist and tender, due to the addition of the whipped whites at the end. My guests were very pleased with the velvety texture and smooth, natural orange flavor. I used the "Simply Orange" brand for my orange juice, and I used a tad more than 2 tbs orange zest. Also, I paired it with cream cheese buttercream, which complemented the orange fantastically. If you like your cakes on the sugar side, or if you prefer very light, airy cakes, this one may not be the recipe for you. If you like moist, tender, subtle cakes, you've found your recipe!

Aug 05, 2003

I husband and me just love this cake. Is moist and rich in flavour. I will bake it weekly so that my husband can have it with his daily cup of tea. He is one person who never like any kind of dessert or cakes but I am so glad that he just love this one. Thanks Bee Lian.

May 14, 2003

This was very good & I had everything on hand. I added an orange glaze *1C conf. sugar , 1/4C orange juice, & 1 tablespoon egg white - let cake cool before making. I used orange marmalade instead of zest & I love it

Sep 02, 2003

light and soft...nice! i iced it with Carol's Orange and Lemon frosting...taste simply great! but if u are icing it try to reduce the sugar in the cake so it won't be too sweet..

Apr 15, 2008

I made these into cupcakes and they were really flavourful and satisfying :) I used the juice and zest of two sunkist oranges, which means around 2/3 cup of orange juice and 2 tbsp of zest. The taste was just perfect, not overly cloying on the orange and wonderfully sponge-like. I'll definitely make this again! One thing for those cupcake makers to take note though: they don't rise much, so you would probably like to fill it more than 2/3.

Nov 04, 2003

I made this recipe for a family party and this cake disappeared from the table fast! I found the cake to be moist and flavoursome and did not ice the cake but simply dusted it with icing sugar. Yum Yum. Will definately make this one again.


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 28.9 g
  • 9%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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