A soft and tender orange cake that’s bursting with fresh orange flavor. This everyday orange cake recipe is easy to make and only gets better over time.
Grind 200 g sugar to make powdered sugar.
[skip this step if you are taking powdered sugar from store]
Scrape carefully to make orange Zest, see that inner white layer is not exposed!
about 1/4 tsp should be good
juice the orange now
all ingredients must be in room temperature
if refrigerated, it should be brought to room temp before using in the baking process
80 ml orange juice needed
Cut 5 juice sacs (kowa) in small pieces for orange blasts, Discard seeds.
Take a 2 pound cake mould.
cut butter paper or parchment paper for cake mould base
grease the inner wall with butter, place the butter paper.
All purpose flour (moida) 150 g
Baking powder - 1 tsp
Baking Soda - 1/4 tsp
Mix & seive, mix little more
Whip 3 eggs
after adding each egg, whip for 25-30 secs
mix 200 g powdered sugar & mix very thoroughly
no sugar lump should be present
add half the powder first, mix it & then mix the remaining
this will help in better mixing
mix in circular motion. either clockwise or anti-clockwise
never mix the directions! use the same direction for the bake
Else, chances of air bubbles getting trapped in bater will be high
which will hinder a good bake
add 50 ml melted butter (salted). mix for 30 secs in same circular motion
add 1 tsp orange essence
orange liquid food colour - 1/4 tsp
add small amout of orange zest
add 2 pinches salt to blance the sugar
mix thoroughly for 40-45 secs
add 1/2 tsp white vinegar & mix well
add half of the flour mix
fold & mix for 1 minute
add the remaining flour mix & mix similarly
add little orange juice at a time & continue mixing
Bater density should be like what you are watching in screen
add the orange cuts & mix
ash gourd candy (Morobba)
can be added [optional]
Bater once ready, should be immediately transferred to mould and put in oven
Else, chemical reaction will start & make the bater unsuitable for baking
only fill half the volume of mould
[in case of less than 2 lb mould]
Baking on OTG
Before preparing cake bater, start pre-heating OTG (10 mins)
Temperature: 180 degree centigrade
Function: Both Tubes + Fan
set the timer for 10 mins
Tab to bring trapped air bubbles (if any) to surface
put in the lowest rack position
keeping temp & function same, set the timer for 40 minutes
do not disturb the oven when baking in process
if you want, you can check only after 35 mins.
if bater is sticking to toothpick, bake for another 5 mins more.
[I am checking after 40 mins. perfectly baked]
Baking on Gas oven
Add 300-400 g salt in a med-size kadai or pressure cooker
spread the salt uniformly
put a small metal stand/bowl/lid in the center of the kadai
the metal stand should be well about the salt layer
cover & preheat on medium flame for 10 mins
close any hole present on cover
preheat on medium flame for 10-12 mins
once preheating done, put the mould in center position
cover & bake on medium flame for 15 minutes
then reduce the flame to low & bake for another 25-30 mins
same process to be applied if baking on pressure cooker
just remember to remove the rubber gasket
after 40 mins, check the bake
Bring the cake out of mould only once it had cooled down
[20 mins rest atleast]
Run a knife on the edge, wrap the cake with cling wrap
and rest in room temperature for 48 hours. this enhance texture & taste of cake.
This orange cake is very tasty.
[Tips: Always break the later eggs in a separate bowl. so, the earlier egg mix is not spoiled if a rotten egg is broken by chance ]