Skip to main content

White Cake with Orange Zest


Couple of days back, I was going through my recipe diary and found the recipe of this wonderful cake which I had jotted down long back (precisely, 2 yrs back) and completely forgotten!!!So, on Sunday I decided to try it out and wallah it turned out to be sooo delicious *smiles*........


Moreover, it was the most perfect cake I had ever baked *winks*......The cake was soft and sweet, even at the top with no humps; just the way I wanted it!!!*smiles*

Ingredients:
Recipe Source: Kitchen Mishmash

For baking the cake
Cake flour - 1 3/4 cups
Baking powder - 2 tsp
Salt - 1/4 tsp
Large egg whites - 3 (room temp)
Whole milk - 3/4 cup (room temp)
Unsalted butter - 1/2 cup
Sugar - 3/4 cup
Vanilla essence - 1/2 tsp
Orange zest - 1 tbsp (not required if you want a plain basic white cake)

For moistening-orange syrup
Water - 1/4 cup
Sugar - 1/4 cup
Orange juice - 1 tbsp (I used Tropicana)

For filling and frosting
Heavy double cream - 2 cups
Confectioners sugar - 3 tbsp
Orange juice - 1 tbsp (I used Tropicana)



Method:

To Bake the Cake
  • Preheat the oven to 350 F. Prepare cake pan by lining the bottom with parchment paper and greasing the sides with butter and sprinkling some flour.
  • Sift together the cake flour, baking powder and salt. Keep it aside.
  • Whisk together the egg whites and milk in a small bowl and keep it aside.
  • Beat the butter for about 2 minutes, until soft and creamy. Add the sugar gradually and beat until very light and fluffy for about 3 minutes.Scrape down the bowl once or twice and then add the vanilla essence and combine everything well.
  • Add the flour mixture in 4 additions - alternately with the egg white and milk mixture; beginning and ending with the flour mixture and beat until smooth on low-medium speed after each addition.
  • Pour the batter to the prepared pan and bake for 25 minutes or until a skewer inserted comes with a few moist crumbs or none. the edges will be barely tinged with brown and will have begun to come away from the sides of the pan.
  • Allow it cool in the pan for 5 minutes and then unmould directly onto racks and peel off the parchment paper and let it cool completely.
* If using a microwave oven, then microwave at 600 W for 10 minutes.

To Make the orange syrup
  • In a small saucepan, stir together water and granulated sugar over low heat until the sugar dissolves and the mixture is hot.
  • Turn off the stove and let it cool completely.
  • Add the orange juice just before assembling the cake.
* The moistening syrup can be made in advance but should not be flavored with orange juice until right before using.

For filling and frosting
  • Chill the heavy cream, the bowl and the blades of the beater for half an hour.
  • Combine the heavy cream, confectioner's sugar and 1 tbsp orange juice in a bowl and beat on medium-high speed, until it forms soft peaks.
* Never overbeat the cream as it changes the texture of the whipped cream.

Assembling the Cake
  • When the cake is completely cool and ready to assemble, split the cake horizontally using a knife or a cake leveler.
  • Brush 3 tbsp orange syrup onto the top of each cake layer and spread about 3/4 cup of whipped cream evenly over the first cake layer.
  • Now place the second cake layer and frost the entire cake - sides and tops, with the remaining whipped cream.
  • Refrigerate for a couple of hours before serving.
* You could decorate the cake according to your imagination. I had some oranges and edible silver beads, so used them for decorating the cake. *winks*




 

 
Labels:

Comments

  1. UnknownNovember 21, 2011 at 5:22 PM

    Looks really yummy.. I've been meaning to try a citrus flavored cake.. Maybe I'll give this a shot... :)

    ReplyDelete
  2. Jeena PhinilNovember 21, 2011 at 6:41 PM

    its very tempting yaar... u get so much of time to bake...good... keep it up dear.

    ReplyDelete
  3. G3November 22, 2011 at 3:04 PM

    Good job CJ! I can see you are mastering the art of baking with every cake you bake...

    ReplyDelete
  4. AnonymousNovember 28, 2011 at 9:20 AM

    That sure looks yumm!! yummmmm!!

    ReplyDelete

Post a Comment

Always happy to hear from you.....

Popular posts from this blog

Pansache Dhonas/ Jackfruit Cake

It's the season of jackfruit and you get to see lots of them in Kerala now. Last week, when I went home for a day, I brought back some jackfruits as my son loves them...... After everybody had their share, I had little left in the fridge and so decided to bake this Goan cake - Pansache Dhonas, which I had penned down from Raksha's Kitchen some months back. I would say this cake is definitely a healthy one as it uses no maida, sugar or butter.... The cake tasted quite different from the normal ones and it was indeed yummy! Ingredients: Recipe Source: Raksha's Kitchen Jackfruit pulp - 2 cups Grated coconut - 1 cup Salt - 1/2 tsp Rava - 1 cup Jaggery - 1 cup Cardamom powder - 2 tsps Cashewnuts, chopped - 10 Almonds, chopped - 5-10 Raisins - 10 Method: Roast rava till it is light brown or till the aroma wafts into the air. Keep aside. Let it cool for at least 20 mins. Remove the jackfruit seeds and put them into a mixer ...
Post a Comment
Read more

Happy B'day to JJ....

Yes! It's that month when I have two most important people celebrating their birthdays on two consecutive days...I have my better-half celebrating his birthday today..... And this is the first time I am actually doing something on his birthday since I usually concentrated more on the next one..... So, I wanted to make him something special this year, (not the usual cake) and I landed upon one of the most creamylicious , yummylicious dessert-The Tiramisu-one of his favorite too!!!  Now, I have made a Tiramisu and a Tiramisu Cake some time back with sponge cakes but this is the first with Savoiardi...... Moreover, I needed a twist in the dessert, something different from the usual!! And so, I decided to make the Irish Cream Tiramisu by Nigella (one of my favorite baker) ..... Nigella has never failed me when it comes to baking...... I tried her Devil's Food Cake last year (same day) and it was simply superb! Irish Cream Tiramisu Ingredients: Recipe S...
Post a Comment
Read more

Julekake- A Norwegian Cardamom Scented Christmas Bread

We Knead To Bake!  is a bread baking group on FB, hosted by  Aparna Balasubramanian  of My Diverse Kitchen . Though I had joined this group couple of months back, I haven't baked anything to date except for pizzas. Now, baking bread is not a child's play. So, I waited until I get to bake something easy. And this month's recipe proved to be the right one to bake for an amateur like me!! Julekake (or Julekaka/ Julekaga) is a rich holiday bread flavoured with cardamom which is traditionally served at Christmas in many Scandinavian countries. It is particularly popular in Norway and Denmark. Incidentally, Julekake means “Yule Bread” in Norwegian.  This bread is more cake-like in texture and sometimes it is dusted with powdered sugar or glazed with a white sugar icing. If it is not glazed or left plain, then it is usually served warm at breakfast with butter or a goat milk cheese called geitost/ brunost.  In Norway, Julekake traditionally only a...
Post a Comment
Read more