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Orange Cake Recipe

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Don’t you agree there is something special about oranges? Guess what? This bright and juicy, citrus-y fruit reminds me of winters. Summer brings succulent mangoes and winters brings a wide variety of ripe oranges (to make orange cake recipe ๐Ÿ™‚ ).

Among all the varieties of citrus-y fruits – clementines are my favorites. Whether be a glass full of fresh-squeezed orange juice or enjoying them as is – I just love oranges. There’s nothing more comforting than sitting by a sunny window and enjoy fresh oranges in winters. Yum and delicious!!

Surprisingly, my recent trip to the grocery store yielded some fresh oranges and now I am all up for making a simple yet flavorful orange cake recipe. Yes, an outstandingly delicious and beautiful tea- time orange cake recipe.


INGREDIENTS

DRY INGREDIENTS
1.5 cup Cake flour
1 teaspoon Baking powder
1/4 teaspoon Salt
WET INGREDIENTS
3 large Eggs
1/4 cup Milk
3/4 cup + 2 tablespoon Sugar
1.5 - 2 tablespoon Fresh orange zest (*see notes above)
2 tablespoon Fresh orange juice
1 teaspoon Vanilla essence
3/4 cup Soften butter

METHOD
Assemble dry ingredients. Preheat oven @ 350 degree F.

Sift all the dry ingredients together. Set it aside.

Assemble wet ingredients.

Eggs.

Vanilla essence and milk.

For orange zest- Rub the orange along the side of the grater. Rub it slowly and carefully so that you do not scrape your fingers.

Cut a orange in half and squeeze out its juice. Set it aside.

Cream butter and sugar until light and fluffy. Creaming incorporates air into this mixture.

Add eggs one by one.

Beat until fluffy.

Pour in milk and vanilla essence. Add dry ingredients and beat until well blended.

Fold in orange zest and orange juice. Mix it well and scrape down the sides of the bowl.

Grease a baking pan.

Pour batter into the greased pan. Smooth the surface and gently tap the bowl on the counter couple of times to release all the trapped air.

Bake for 40 -45 minutes.

Insert a toothpick into the center and if it comes out clean, cake is done.

Allow it to cool for 15-20 minutes before inverting onto a wire rack.

(Baked another one for a friend.)

Dust the cake with powdered sugar or enjoy as is.

Incredibly moist and fluffy orange cake is ready.

When completely cooled, store it in an air tight container and is good for 3-4 days.

Thanks Done Share Recipe To : www.ruchiskitchen.com/recipe/orange-cake-recipe/
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