A simple fragrant, light, soft and moist orange cake that is well loved by many. This recipe doesn’t require you to separate the egg yolk from the egg white. An easy cake to bake, especially for beginners.
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- 250 g unsalted butter
- 170 g fine sugar
- 4 large eggs
- 250 g self-raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 ½ tsp vanilla extract
- Grated orange zest of 2 oranges
- 120 ml orange juice freshly squeezed
Cream butter and sugar until light and fluffy in a mixing bowl
Add 1 large egg at a time and beat well.
Sieve self-raising flour, baking powder and salt together in a separate bowl
Add sieved flour mixture one spoon at a time into butter mixture and beat well
Add vanilla extract
Grate orange zest and add to the batter
Add freshly squeezed orange juice
Line an 8 inch square baking tin with parchment paper and lightly grease the sides..
Pour batter into the baking tin.
Knock the baking tin on a hard surface to remove trapped air in the batter.
Bake in preheated oven at 170C for about 40 mins till golden brown. Lower temp to 150 C for the last 20 mins. Watch cake closely for the last 20 mins to prevent over baking.
Cake is done when a skewer inserted into centre comes out clean
Let cake cool down for 10 mins before removing it from baking tin
- If you use salted butter, there is no need to add salt.
- Cover the top of the cake with aluminium foil or baking paper if it gets too brown.