Julia Child Orange Cake Recipe

Julia Child Orange Cake (Gâteau à l’Orange) belongs to a collection of five French spongecakes in Mastering the Art of French Cooking (pages 671-676). No baking powder. No fuss. Just fresh orange, perfectly beaten eggs, and technique.

Julia explains the magic: “No baking powder is used in any of these cakes; their lightness is due to the careful folding of perfectly beaten egg whites into the batter.” This orange cake recipe rises on air alone, with a tender crumb that tastes purely of citrus.

Most American orange cakes drown in frosting. This French orange cake whispers instead of shouts. A dusting of powdered sugar. Maybe an orange glaze. The cake itself carries the flavor.

Why no baking powder? Properly beaten egg whites provide all the lift. The result is lighter and more delicate than chemically leavened cakes.

Why You’ll Love This Recipe

• Ready in 20 minutes: Julia promises the batter takes only 20 minutes to prepare.
• Pure orange flavor: Zest and juice in every bite, not masked by heavy frosting.
• Light without chemical leaveners: Egg whites do all the work.
• Four serving options: From simple powdered sugar to full buttercream.
• Freezes beautifully: Bake ahead for entertaining.

Julia Child Orange Cake Ingredients

From Mastering the Art of French Cooking, Vol. 1, pages 671-676. Serves 8.

For the Batter:

• ⅔ cup granulated sugar
• 4 large egg yolks
• Grated zest of 1 orange
• ⅓ cup freshly squeezed orange juice, strained
• Pinch of salt
• ¾ cup cake flour, scooped and leveled

For the Egg Whites:

• 4 large egg whites
• Pinch of salt
• 1 Tb granulated sugar

For Finishing (choose one):

• Powdered sugar for dusting, OR
• Orange-butter cream for filling and icing, OR
• Apricot glaze with pulverized almonds

How To Make Julia Child Orange Cake

Step 1: Prep the Pan

1. Preheat oven to 350°F.
2. Butter the pan thoroughly: Rub softened butter over entire inner surface of a 9-inch round cake pan.
3. Flour the pan: Add flour, roll it around to coat bottom and sides, tap out excess.

Step 2: Build the Batter

4. Beat yolks and sugar to the ribbon: In a large bowl, gradually beat sugar into egg yolks. Keep beating until mixture thickens and falls in a slowly dissolving ribbon when lifted. Takes 3-4 minutes by hand, 2 minutes electric.
5. Add orange zest and juice: Beat in grated peel, strained juice, and salt.
6. Beat until foamy: Another minute until light and airy.
7. Beat in flour: Add cake flour and mix until just combined.

Step 3: Whip the Whites

8. Beat whites with salt: In a clean bowl, beat egg whites with salt until soft peaks form.
9. Add sugar for stability: Sprinkle on 1 Tb sugar, beat until stiff peaks form. Whites should be glossy, not dry.

Step 4: Fold

10. Lighten the batter first: Stir one fourth of the egg whites into the batter. This loosens it for easier folding.
11. Fold in remaining whites: Gently fold in the rest. Cut down center, sweep under, fold over. Rotate bowl. Repeat until no white streaks remain. Don’t overmix.

Step 5: Bake

12. Pour into prepared pan: Run batter up to the rim all around with a spatula.
13. Bake 30-35 minutes: In middle of oven. Cake is done when puffed, golden brown, and shows a faint line of shrinkage from the edge.
14. Cool 6-8 minutes in pan. Run knife around edge. Invert onto rack.
15. If not icing: Flip again so puffed top faces up. Cool completely, 1-2 hours.

Recipe Tips

• Form the ribbon: This is the critical step. Julia describes it: “when lifted, it falls back forming a slowly dissolving ribbon on the surface.” If the mixture is still thin and runny, keep beating.
• Strain the orange juice: Pulp makes the batter lumpy.
• Measure flour accurately: Julia warns this is essential in cakemaking. Too much flour makes the cake dense.
• Clean bowl for whites: Any fat prevents proper peaks. Wipe bowl with lemon juice before starting.
• Fold quickly but gently: Speed matters. Every fold deflates some air. Work efficiently.
• Don’t open the oven early: Wait at least 25 minutes before checking.

Julia’s Wisdom on These Cakes

Julia groups this orange cake with four other spongecakes, noting: “After you have practiced with one or two, you will find that they all can be made very quickly; any one of them may be prepared for the oven in about 20 minutes.”

She also offers reassurance: “An electric beater is a help in mixing the batters but is far from essential, because a large wire whip does the work almost as quickly.” No fancy equipment required.

Serving Options

• Simple: Dust with powdered sugar. Serve with tea.
• Filled: Split horizontally, spread orange-butter cream between layers.
• Glazed: Brush with warm apricot glaze, press pulverized almonds around the sides.
• Full Dress: Fill and ice with orange buttercream, decorate with candied orange peel.

Variations

• Orange Almond Cake (Gâteau à l’Orange et aux Amandes): Add ¾ cup pulverized almonds and ¼ tsp almond extract to the batter. Reduce flour to ½ cup.
• Lemon Cake: Swap orange for lemon. Use zest of 1 lemon and ⅓ cup lemon juice. The tartness pairs beautifully with powdered sugar.

Make-Ahead

Unfrosted cake keeps at room temperature in an airtight container for several days. Julia says it can also be wrapped and frozen. Thaw at room temperature before icing.

For entertaining, bake the cake two days ahead. Store airtight. Ice the morning of serving.

How To Store

• Room Temperature: Unfrosted cake in airtight container, 3-4 days.
• Refrigerator: Frosted cake loosely covered, up to 3 days. Bring to room temperature before serving.
• Freezer: Unfrosted cake wrapped tightly, up to 2 months. Thaw at room temperature.

Nutrition Facts

Per serving (1/8 of unfrosted cake):

• Calories: 165 kcal
• Protein: 4g
• Total Fat: 3g
• Saturated Fat: 1g
• Carbohydrates: 30g
• Fiber: 0g
• Sugar: 20g
• Sodium: 65mg
• Cholesterol: 105mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, pages 671-676

– Claire