I baked the orange cake with the same procedure as I'd baked the lemon cake. It was a very simple method. This time I even got the icing right. The end result was excellent.
Ingredients: -
1 cup Maida
1/2 cup soft margarine/butter
1 cup fine sugar (Caster sugar)
4 tbsp milk
1 tbsp baking powder
3 large eggs
Juice of two oranges
4 tbsp orange Zest
For Icing: -
Icing sugar
1 tbsp orange juice
1 egg white
Method: -
1. Pre-heat the oven with 180 Deg C placing the grill in the middle level.
2. Melt the margarine/butter & add it into the mixing machine.
3. Grease the baking tin with the left over melted butter.
4. Use a pastry brush to spread the melted butter evenly, making sure all inside surfaces are well covered.
5. Dust with flour, tap out excess. If shiny spots remain, touch up with more butter & flour.
6. Separate one egg white from the 3 eggs.
7. Add Maida, sugar, eggs, baking powder, few zest pieces & milk into a cooking machine.
8. Mix well to a soft dropping consistency.
9. Mix the remaining Zest pieces with little Maida. I did this so that the zest pieces stick to the batter & not drop down to the bottom of the baking tin.
10. Pour little cake batter into the baking tin.
12. Then drop half the remaining zest pieces on the batter.
13. Pour the remaining batter into the tin & then drop the remaining zest pieces on top of the batter.
14. Tap the tin so that the batter settles down evenly. This is done also to remove any air bubbles in the batter.
15. Bake for around 15 minutes.
16. With a knife cut across the cake making a cut of 1cm in depth. The cut can be done when the cake is rising.
17. Continue baking for around 25-30 minutes more.
18. After baking the cake, let it cool down completely.
19. In a beating machine, add the egg white & beat it till the froth is obtained. Then add the orange juice.
20. With beating machine running at a very low speed, add icing sugar little by little till the icing mixture thickens.
21. Then pour the icing over the cake & spread it evenly. Leave it for 20 minutes or so till the icing hardens. Then the cake can be cut & served.
1/2 cup soft margarine/butter
1 cup fine sugar (Caster sugar)
4 tbsp milk
1 tbsp baking powder
3 large eggs
Juice of two oranges
4 tbsp orange Zest
For Icing: -
Icing sugar
1 tbsp orange juice
1 egg white
Method: -
1. Pre-heat the oven with 180 Deg C placing the grill in the middle level.
2. Melt the margarine/butter & add it into the mixing machine.
3. Grease the baking tin with the left over melted butter.
4. Use a pastry brush to spread the melted butter evenly, making sure all inside surfaces are well covered.
5. Dust with flour, tap out excess. If shiny spots remain, touch up with more butter & flour.
6. Separate one egg white from the 3 eggs.
7. Add Maida, sugar, eggs, baking powder, few zest pieces & milk into a cooking machine.
8. Mix well to a soft dropping consistency.
9. Mix the remaining Zest pieces with little Maida. I did this so that the zest pieces stick to the batter & not drop down to the bottom of the baking tin.
10. Pour little cake batter into the baking tin.
12. Then drop half the remaining zest pieces on the batter.
13. Pour the remaining batter into the tin & then drop the remaining zest pieces on top of the batter.
14. Tap the tin so that the batter settles down evenly. This is done also to remove any air bubbles in the batter.
15. Bake for around 15 minutes.
16. With a knife cut across the cake making a cut of 1cm in depth. The cut can be done when the cake is rising.
17. Continue baking for around 25-30 minutes more.
18. After baking the cake, let it cool down completely.
19. In a beating machine, add the egg white & beat it till the froth is obtained. Then add the orange juice.
20. With beating machine running at a very low speed, add icing sugar little by little till the icing mixture thickens.
21. Then pour the icing over the cake & spread it evenly. Leave it for 20 minutes or so till the icing hardens. Then the cake can be cut & served.
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1 comment:
I can imagine the aroma!:)
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