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  • AMEENa

Zesty Orange Cake 

Updated: Jan 22

Exam stress is over and I made an orange cake to celebrate! Here I am with this two layer zesty, fluffy goodness that is to die for.

Serves: 6

Ingredients - Cake

1. 205g self-raising flour

2. 180g sugar

3. 120g butter

4. 2 Tsp. natural vanilla extract

5. 1/2 a large orange

6. 10ml whole milk

7. 4 free range eggs and 1 yolk

Ingredients - Cream

1. 800ml of double cream

2. 1/2 a large orange

3. 50g of icing sugar

4. 2 Tsp natural vanilla extract

Method - Cake

1. Preheat the oven to 180°C

2. Cut an orange in half. Grate the zest off one of the halves of the orange. Juice out the juice out from the same orange you used to grate out the zest in a small cup/bowl. Leave both the zest, juice and the other half of the orange to the side

3. Cream the butter and sugar together until creamy

4. In a mug, whisk together the eggs, yolk and the milk until well combined and frothy

5. Pour 1/4 of the egg/milk mixture into the butter cream and stir. Add another 1/4 and stir. Keep doing that process until all your egg/milk mixture is fully combined with the butter cream. This is to maintain a nice consistency in the cake batter

6. Next, add the vanilla extract and stir

7. Sieve in the flour

8. Add your orange zest and orange juice

9. Fold in the ingredients until fully combined

10. Grab 2x18cm cake tins, pour the cake batter into them, dividing the mixture between them, equally

11. Pop them into the oven for 20-25min or until golden brown. To test if it's ready, lightly put pressure with your index finger. If it springs back up, it means it's ready. If it doesn't, leave it in for a few more minutes

12. Allow to cool at room temperature before adding the cream

Method - Cream

1. In a large mixing bowl, pour in the cream and then whisk until soft peaks form

2. Grate the orange zest

3. Fold in your icing sugar into the cream, along with orange zest and vanilla extract, until fully combined

Method - Cake Sandwich

1. Use about 1/4 of your cream to sandwich the two cakes together

2. Use another 1/4 or a bit to cover your cake, giving it a naked look. However decorate as desired

3. With the remaining cream, add it to a piping bag and use it to decorate the cake, however you like ( for the swirls I used a closed star tip). You can also top it with fresh oranges and any remaining zest you have

4. Serve

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