Eggless orange cake Recipe | Orange sponge cake
Eggless orange cake Recipe | Orange sponge cake is truly a delight for vegetarians as this cake is egg free, made with handful and easily available ingredients and has bursting flavours of fresh orange juice.
Servings 6 inch Round Cake
Ingredients
Dry ingredients
- 1.5 Cup Maida / All purpose Flour
- 1 tbsp Corn Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 Pinch Salt
Wet ingredients
- 1 Cup Sugar
- 1/3 Cup melted butter
- 1 Cup Orange Juice
- 1/8 cup orange pulp
- 1 tsp Orange Zest
For candied orange slices
- 1 Big orange
- 1/2 cup Water
- 1/4 cup Sugar
For Vanilla glaze
- 1/2 cup powdered sugar
- 3/4 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
To make vanilla glaze
- In a small bowl combine the powdered sugar, milk, and vanilla extract.
- Mix well to make a smooth consistency glaze.
To make candied orange slices
- Cut the whole orange with peel on, into thin slices. Boil the water in a pan, to this add sugar. Mix and add orange slices.
- Bring it down to simmer and cook for about 10 minutes. Remove on parchment paper and keep it aside.
To make Orange cake
- First of all gather all the ingredients, measure and keep all of them ready. Make sure everything is on room temperature.
- Pre-heat the oven to 180°C for 10 minutes. Select a suitable size tin, brush with oil and dust some flour all over.
- Tap and remove the excess flour. You may lay a parchment paper at the bottom of the tin for easy removal of the cake after baking.
- Next, make sure to sift all the dry ingredients like maida (all purpose flour), corn flour, baking soda, baking powder, a pinch of salt atleast 2 to 3 times. Keep it aside.
- For wet ingredients, into a mixing bowl add sugar and melted butter. Whisk it well, till the sugar dissolves.
- Thereafter add the sieved dry ingredients slowly into wet ingredients.
- Add orange zest and pulp, fold it gently, till the batter becomes smooth and soft. The batter should be of pouring consistency.
- Fold the batter gently by using cut and fold method. Over beating makes the texture of the cake hard.
- Now pour the cake batter to the tin, then tap on the kitchen counter 3 to 4 times, so that the air bubble release.
- Place the cake tin in the pre heated oven and bake it for 30 to 35 minutes at 190°C.
- To check whether the cake is done, insert a toothpick in the center. If it comes out clean means the cake is baked perfectly.
- Remove it from the oven and place it on cooling rack. Once it cools down, run a knife through the sides of the cake and gently tap it to remove the cake on the serving platter.
- Drizzle the Vanilla glaze over the cake or dust some powdered sugar on top and decorate with candied orange slices.
- Enjoy this delicious eggless orange cake at the tea time.
Notes
1. Butter can be replaced with flavorless oil.
2. Corn flour can be replaced with custard powder in equal quantity.
3. Don’t use orange zest more than mentioned quantity, else the cake may taste bitter.
4. Adjust sugar as per your taste.
5. To make this cake vegan, replace butter with flavorless oil and for glaze use any vegan friendly milk.