You can make this cake it all year long, since you’re using canned mandarin oranges in between the cake layers, and you can use orange zest when mandarins are hard to find, or even lemon zest when oranges aren’t available.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 8 eggs, separated, room temperature
  • 1 cup granulated sugar, divided
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ½-1 teaspoon mandarin or orange zest
  • 1½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  1. Instructions
  2. Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 round (9 inch) springform pans with parchment paper and spray the sides and the bottom with oil or baking spray.
  3. Separate the eggs, putting the whites in one bowl and the yolks in another.
  4. Beat the whites using a whisk attachment on a standing mixer or a hand held mixer until foamy. Gradually pour in ¼ cup of sugar. Mix the whites on high speed until stiff peaks form. Set aside.
  5. In the other bowl with the yolks, add the remaining ¾ cup sugar and use the same whisk attachment to beat the yolks until they are pale and fluffy.
  6. Add the milk, vanilla extract and orange or mandarin zest, mixing just until combined.
  7. Sift the flour, baking powder and salt into the egg yolk mixture and fold gently to combine.
  8. Add ¼ of the whipped egg whites into the cake batter, folding it gently to combine. Add the remaining egg whites and continue folding gently to combine, being careful not to deflate the batter as much as you can.
  9. Divide the cake batter into the two prepared baking pans.
  10. Bake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes.
  11. Cool the cakes 5-10 minutes. Run a thin knife or spatula around the edges of the cake layers, then take them out of the cake pans, remove the parchment paper and cool completely. When the cake layers have cooled, cut each cake in half horizontally.