Orange Butter Cake
August 15, 2021
Mouth-watering orange cake that will make you reach for the second or third slice!
Orange Cake
is one of the best citrus infused cakes that I have eaten.I have always been a huge fan of citrus-y kind of cake.
Tangy from citrus that combines well with sweet and buttery taste and texture of a baked cake is just superbly delicious.
What makes this Orange Cake so tasty?
Using quality ingredients in any bake will yield a good result.With that in mind, I find success in baking my orange cake.
My orange cake turned out soft, moist, with smaller crumbs and of course delicious!
I used President butter for this cake.
I made my own cake flour. Plain flour or all purpose flour make the cake a little heavier.
And finally, I use bakers' baking cake golden ratio, that is 1:1:1:1
The ratio is by weight and not cup.
What is Cake Ratio?
The butter cake golden ratio is to use equal weight of FLOUR: BUTTER: SUGAR: EGGS., hence the 1:1:1:1Do note that I lower my sugar content in this orange cake but within the 20% tolerance.
I use Australian Jumbo size egg. Approximate weight 50 to 55g with shell.
Easy way to remember :
1. Weight of FLOUR equal to BUTTER equal to EGGS equal to SUGAR!
How to Bake an Orange Cake?
Printable recipe is at the end of the post.Nevertheless, here is the quick run through with photos.
1. Line baking pan with grease proof paper or if you are using bundt pan, brush with melted butter and sprinkle some flour.
Making sure that all nook and cranny are covered.
My first orange cake, was stuck to the bundt mould, because I forgot to do the step above!!
2. Get the prep work ahead like grating the orange zest and juicing.
Weigh all ingredients prior to baking orange cake.
3. Cream butter and sugar till light, pale and creamy.
4. Add egg one at a time.
** Point to take note when mixing the batter, every time egg is added, the batter may look like it will split, do not fret! Just add 1 tablespoon of cake flour and your problem is solved!
Add orange zest!!! My photo somehow is missing from my folder.
5. Add cake flour all at once.
I hand mixed to make sure that all will be mix thoroughly.
I then use K-hook ( I use Kenwood mixer) to have a smooth cake batter.
6. Add orange juice.
Mix again for another 3 minutes.
7. Spoon the orange cake batter to bundt mould or baking pan.
Give it a good "thump" to rid of any bubbles.
8. Mixing orange icing
9. Drizzle some orange icing onto Orange Cake
Cake recipes using citrus
Lemon Poppy Seeds CakeElderflower and Lemon Cake
Semolina Cake with Orange Syrup
Video on How to Bake a Moist and Soft Orange Cake.
Orange Cake
Yield:
6
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Mouth-watering orange cake that will make you reach for the second or third slice!
Ingredients
Orange Cake Batter
- 165g plain flour
- 20g cornflour
- 2 teaspoon baking powder
- 185g butter
- 160g caster sugar
- 3 medium size eggs (weigh approximately 160g)
- 1 teaspoon orange zest
- 60ml / 3 tablespoon orange juice
Orange Icing Glaze
- 125g / 1 cup icing sugar (sifted)
- 5 teaspoons orange juice.
Instructions
- Pre heat oven to 170C (340F)
- Prepare baking pan or bundt by brushing with melted butter and sprinkle with flour
- Sieve plain flour, cornflour and baking powder twice (this is cake flour).
- Zest and juice of 1 orange (or more)
- Cream sugar and butter until pale
- Add egg one at a time, and beat on slow speed
- Add orange zest and continue to mix at slow speed
- Add cake flour, hand mix then proceed using K-mix to mix until batter is well combined
- Pour into baking pan or bundt
- Bake for 35 to 40 minutes or until skewer comes out clean.
- Leave to cool in the pan for 10 minutes (for bundt, please refer to my note below)
- Transfer to cooling rack to completely cool down.
- Drizzle orange Icing glaze.
- Serve
Orange Icing Glaze
- Sift Icing sugar
- Add orange juice into icing sugar
- Mix until icing sugar dissolve
- Ready to drizzle over orange cake.
Notes
For bundt :
- leave to cake in the bundt for at least 10 minutes.
- Do not try to un-mould when the cake is hot, the cake will collapse
- Do not leave the cake too long in the mould as the sugar in the cake will cool down and will stick to the mould.
Nutrition Facts
Calories
546.15Fat (grams)
25.49 gSat. Fat (grams)
15.32 gCarbs (grams)
74.63 gFiber (grams)
0.70 gNet carbs
73.93 gSugar (grams)
46.61 gProtein (grams)
6.11 gSodium (milligrams)
215.42 mgCholesterol (grams)
142.85 mg
It looks not only beautiful, also very moreish with that tender crumb. Well done, Lisa.
ReplyDeleteThank you Angie :D
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