Orange Madeleine Cake

by Feb 15, 2024

An orange version of my original Madeleine Cake, adapted from Dorie Greenspan’s Quatre-Quarts. If you’re in San Francisco, or other sea level city, reduce oven temp to 350° and use the same baking times as specified in the recipe.

Orange cake in Nordic Ware Lotus 6-cup bundt pan

Orange Madeleine Cake

batter for one 6-cup bundt pan (or 6- or 8-inch round or square)

Ingredients

  • 8 tablespoons unsalted butter, melted and cooled but still liquid in consistency
  • 1 navel orange
  • 1 cup all-purpose flour Wheat Montana
  • ¾ teaspoon baking powder
  • ¼ teaspoon Kosher salt
  • 3 large eggs, separated, at room temperature
  • ¼ teaspoon cream of tartar
  • ¾ cup granulated sugar
  • 1 teaspoon orange blossom water or vanilla extract
  • powdered sugar for dusting baked cake optional

Instructions

  1. Preheat oven to 375°F. Butter a small, 6-cup Bundt, 6-inch round, or 8-inch square or round baking pan, and dust with flour (or use baking spray). Melt butter and set aside to cool. Zest orange and reserve. Knife peel the orange, quarter the flesh, purée using a blender or food processor, and transfer to a liquid measuring cup, measuring ½ cup. Whisk together the flour, baking powder, and salt and set aside.

  2. Using an electric mixer with whisk attachment, beat egg whites until foamy, sprinkle in the cream of tartar, and continue to beat until they are glossy and hold firm peaks. Set aside or transfer to another bowl.

  3. Using whisk or paddle attachment, beat egg yolks, sugar, cooled melted butter, reserved orange zest, and orange blossom water or vanilla until thick and pale yellow. Mix in the puréed orange then sprinkle in the flour and mix just until combined.  

  4. Using a rubber spatula, fold one quarter of the egg whites into the batter. Gently fold in the remainder of the whipped egg whites, scoop into prepared pan, and smooth the surface.

  5. Bake for 35–40 minutes until top is beginning to turn golden brown (start checking at 30–35 minutes for 8-inch pans). Let cool 10 minutes in pan then, if using Bundt pan or if desired for rounds, invert onto cooling rack. Square cake can remain in the pan. Dust top with powdered sugar (optional). Keep loosely covered to preserve the crust. Enjoy! 

 

 

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