Wednesday, 4 January 2017

Orange Cake

Orange cake makes a wonderful evening when served with plain tea. It can also be used as hantaran for weddings. Adding some cooking oil keeps the cake moist and heavy. Adding grated orange skin (orange zest), orange juice and artificial orange flavouring, give a well-flavoured orange cake.


1/2 cup butter
3/4 cup white sugar (brown sugar is better)
2 tablespoons grated orange zest
4 eggs:-
      (i) 1 recipe - 4 egg yolks
     (ii) 1 recipe - 4 egg whites
1/2 cup cooking oil
1 cup self-raising flour
1/2 cup fresh orange juice (Sunquik orange concentrate)
1/2 teaspoon orange flavouring
1/2 teaspoon vanilla extract
fresh orange flesh from 1 big orange
1 pinch salt


Preheat oven to 350 F (175 C) for 10 minutes.

Grease one 8-inch round cake pan.

Sift flour and set aside.

Separate egg yolks and egg whites.
Whisk egg whites until stiff and add a pinch of salt.

Cream butter, sugar until light and fluffy.
Add grated orange zest and mix.
Beat in the egg yolks one at a time.
Add cooking oil.
Fold in sifted flour, alternating with orange juice.
Fold in whisked egg whites.

Spoon batter into prepared pan.

Bake in preheated oven for 35 - 40 minutes.

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