Orange Cake
This light and fluffy orange cake almost bursts with flavour from the fresh orange juice and zest used in it. The method incorporates a ‘chiffon cake’ technique but without all the extra eggs, giving you a perfectly balanced, soft and utterly delicious cake. I prefer to serve it with some softly whipped fresh cream and a side of fruits/orange slices. You can also frost it with any topping that you like (I have included my orange glaze recipe below) or simply dust some powdered sugar and serve with a cup of tea or coffee. Delightful and a must try recipe!
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour 180gm
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 pinch of salt for whipping egg whites
- 1/2 cup butter/margarine at room temperature (112gm)
- 3/4 cup sugar grinded (150gm)
- 2 large eggs or 3 small ones, at room temperature
- juice from 1 orange one third of a cup
- zest from 1 orange about 1 tbsp.
- 1 tsp. vanilla essence
Simple Orange Glaze Ingredients
- 1 cup icing sugar
- 1/4 tsp. orange zest optional
- 4-5 tbsp. freshly squeezed orange juice
Instructions
- First, separate the yolks from the egg whites. Set aside in different bowls.Sift/sieve the flour with the baking powder and half tsp of salt. Set aside.Grate the zest off the orange using a zester or the fine plane of your grater. Take care to ONLY grate the orange, not the white part (pith). The white part is very bitter and will change the taste of your cake, so keep turning the orange as you zest it.Preheat the oven to 170C. Grease and line an 8″ round pan.Beat the butter and sugar until light and creamy. Add the egg yolks one at a time, beating well after each addition.Next add the orange juice, vanilla essence and orange zest and beat. Add the flour and beat it in. Set aside.Wash the whisk attachments and dry them well. In a separate bowl, whisk the egg whites until frothy, then add a pinch of salt to them and keep beating until the egg whites form stiff peaks. The salt helps to stabilize the egg whites.Add a third of the egg whites into the cake batter and stir it in with a spatula or wooden spoon (NOT THE MIXER), this will help loosen the batter slightly. Then add half of the remaining egg whites and very very gently fold the whites in until just incorporated. Add the remaining egg whites and fold until mixed in. Avoid over-mixing the batter as this will deflate the egg whites.Pour the batter into your prepared pan. Bake on the middle shelf of the preheated oven for 25-30 minutes or until a skewer stuck in the center comes out clean.Turn the cake on to a cake rack, discard the greaseproof paper and allow to cool completely.Dust with icing/powdered sugar or serve with dollops of freshly whipped cream. You can grate some orange rind over the cream for presentation and an extra burst of flavour.Alternatively you can make this easy orange glaze and drizzle it over the cake.Instructions for Simple Orange GlazeSieve the icing sugar to remove any lumps. Add the zest and orange juice gradually until it reaches a drizzling consistency. Drizzle over your cooled cake and allow it to set for a few minutes. Serve!Enjoy!
assalamualaikum.can we use
assalamualaikum.can we use normal granulated sugar instead of icing sugar?
For the icing? You will need
For the icing? You will need to grind the sugar and add some cornflour to it (2 tbsp cornflour per cup of sugar) to give it the right consistency and texture as icing sugar.
Asw , can we make this using
Asw , can we make this using sweet lime mosumbi ?
Hi Fauzia… Where are the
Hi Fauzia… Where are the ingredients for this recipe? I can only see the method to prepare it.
Love this recipe but I went
Love this recipe but I went to make it today and can’t see the ingrediants just instructions could your post the ingrediants with measurements again please x
There was a glitch, the
There was a glitch, the ingredients were all there but they were not showing. It should be ok now. 🙂
Can i bake dem as cup cakes
Can i bake dem as cup cakes in cupcake tray ?
Yes you can.
Yes you can.
Soft and delicious aromatic
Soft and delicious aromatic cake.. My house was full of lovely orangey fragrance while it was in the oven 🙂
Assalam alaykoum, thank you
Assalam alaykoum, thank you sister for sharing recipes. I have made this cake, it turned out lovely however had trouble taking the cake out of the tin once done as i forgot to use the lining paper! Jazak’Allah kheir
AOA. I tried ur orange cake
AOA. I tried ur orange cake recipie.. it turned out great alhamdullilah…i’m satisfied with its texture as it was fluffy,light n soft…but as regarding its name orange cake.. there isn,t any orange flavour and another thing that i felt was although its soft,but little bit dryness felt maybe due to excess amount of flour….i follow ur recipie except butter as i used canola oil….apart from this i am a huge fan of ur recipies ..may ALLAH reward u here and hereafter.ameen…thanks
W/Salaam, I wonder why you
W/Salaam, I wonder why you didn’t get any orange flavour, it is strange considering we use the zest of a full orange. Did you use orange zest and fresh orange juice? How big was the orange you zested? As for the flour, the amount is perfect for this size of cake, maybe the substitution of butter for oil could have caused a difference in the results. Did you measure the amounts accurately?
Thanks for ur quick reply..i
Thanks for ur quick reply..i used fresh orange juice and measured all ingredients accurately,but i didn’t use the required amount of orange zest bcoz i thought using the mentioned amount results in a bitter cake…???(as the zest has a bitter taste)…and i’ll use butter next time.inshallah..may Allah bless u .amin..
Actually the zest does NOT
Actually the zest does NOT have a bitter taste. It is only if you grate the white part under the zest (called the PITH) that causes the bitterness. But if you take care to only zest the outer peel, you would have got a more pronounced flavour and aroma as have all the others who have tried the recipe. 🙂 Thanks!
hi dear,
hi dear,
i tried this recipe,everythng came out well except the middle portion of the cake went gooey..the sides were all beautifully baked..i used the exact amount of the ingredients..i wonder if it has got to do anything with the pan i used for baking..does a stonewear pan effect even baking ? ! 🙁
Hi, I would expect that yes,
Hi, I would expect that yes, baking in stoneware would make an impact on the final results. Best to use a regular metal cake pan, preferably aluminium.
Salam Fauzia,
Salam Fauzia,
Thank you for sharing yet another great recipe! I have a silly qs about the measurements to ask. I know your cup measurements for dry ingredients are in gm but my measuring cup only gives measurement in ml. Does that make a difference? I mean, I know ml is used only for liquids so just wondering. Plz let me know. Thank you very in advance !
W/Salaam, yes it does make a
W/Salaam, yes it does make a difference, if you can maybe fill the cup with a dry ingredient then weigh that amount so you can know for sure if your cup is the standard size, that would be best. Refer to my measurements note in the tips section to know different weights of different ingredients per cup.
Hi Fauzia. Can you please
Hi Fauzia. Can you please tell me if we are supposed to sift the dry ingredients or not?
Hi, yes sift the flour with
Hi, yes sift the flour with baking powder and the salt. 🙂
Ok thank you. I noticed that
Ok thank you. I noticed that you have also added this little detail in the recipe now so really appreciate that :). Will try this and let you know how it turns out
Hi Fauzia.
Hi Fauzia.
Id like to ask how deep the round 8″ cake tin is.
Thanks in advance
Hi, about 2 inches deep.
Hi, about 2 inches deep.
Alhamdulila the cake turned
Alhamdulila the cake turned out to be nice n fluffy.if i want to make a bigger cake for the family can i double the measurement? also what size of baking pan should i use.shukran
Thanks for the lovely
Thanks for the lovely feedback. Yes you can double the ingredients. How about making two cakes of this size and then layering them one on top of the other. Alternatively you can bake a large cake in a 9×13 inch rectangular pan.
hi, do i have to grind the
hi, do i have to grind the sugar?
Hi, yes it does help mix with
Hi, yes it does help mix with the butter faster.
A.o.a fauzia . I m a big fan
A.o.a fauzia . I m a big fan of ur cooking. Stay blessed dear. Can i make this cake by following ur on stove baking instructions?
W/Salaam, thank you! Yes you
W/Salaam, thank you! Yes you can. 🙂