Orange Cake Recipe- Free Easy Orange Butter Cake Recipe

This orange cake recipe yields a rich butter cake flavored with orange rind and orange juice. This moist cake has rich orange aroma and goes well with orange or lime flavoured butter cream. Alternatively, you can also pair this delicious orange cake with chocolate frosting. Simply layer and sandwich 2 layers of this cake with chocolate ganache and cover the top and sides with chocolate buttercream or chocolate ganache. 




Ingredients and cake tin sizes for orange cake recipe:

Round tin sizes (2 tins) 7 inches 9 inches 11 inches 13 inches
Square tin sizes (2 tins) 6 inches 8 inches 10 inches 12 inches
Butter 360g 600g840g 1200g
Castor sugar 300g 500g700g 1000g
Self raising flour 340g 570g 800g 1140g
Salt a pinch a pinch a pinch a pinch
Baking powder 1/2 tsp 5/6 tsp 1 1/16 tsp 1 2/3 tsp
Eggs 6 10 14 20
Orange juice 6 tbsp 10 tbsp 14 tbsp 20 tbsp
Orange rind (finely grated) 4 oranges 6 oranges 9 oranges 13 oranges




Method:

Preheat oven to 170 degrees Celsius.

Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.

In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with orange juice, starting and ending with flour.

Finally add in grated orange rind and combine well. Pour batter into two greased and floured cake tins of the same size and bake for 35 to 40 minutes until a skewer inserted in the center of the cakes comes out clean. Baking time for larger cakes may be slightly longer than smaller ones. Use a skewer to check that your cakes have cooked completely. Your cakes are also done when they start to separate from the sides of the cake tins and the top of the cakes spring back when lightly pressed with finger.

Remove cakes from oven and let them cool completely before decorating.

Note:
Orange rind: The amount of orange rind you add to your cakes can be reduced or increased to suit your taste. The amount I provided above is what I normally use for my cakes.

Orange juice: You may substitute the orange juice for milk, or you can also use half orange juice and half milk from the measurement given in the table above. When you mix both orange juice and milk together, the milk will start to curdle, and that is perfectly alright.







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