I absolutely love baking with fruit and this Orange cake is no exception. Soft layers of sponge flavoured with citrus and then topped with a zesty cream frosting makes one delicious cake

I ( including Gardening Foodie’s  official taste testers….my husband and sons  fell in love with this recipe, the very first time that I baked this cake and you will really understand after you taste it as well. It has an incredibly soft and moist texture. The orange flavouring in this cake are subtle and not at all overpowering.

This cake smells so heavenly while it is baking, that you almost cannot wait to gulp it down before it is cooled to frost….( yes, this is me speaking from experience)

ZESTY CREAM FROSTING

Although the cake is moist enough to eat on its own, frosting it with  heavy cream infused with orange zest, takes it to a whole new level of deliciousness. And then streaks of orange glaze and grated orange zest to decorate adds a beautiful finish.

This Orange Cake with zesty Cream Frosting  is really simple to bake and the frosting very easy and quick to prepare and makes such a wonderful treat or surprise.

I always love baking a three layer cake( more frosting layers) using my  favourite three 9×2 inch Cake Pan Set.  or if you do not have 3 pans then  your  2x 20cm cake tins will work perfectly as well.

Enjoy ♥

Orange Cake

An incredibly soft and moist cake with a zesty orange cream frosting and glaze

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Ingredients

FOR THE CAKE

• 2 ⅔ cups / 340g all purpose / cake flour
• 3 teaspoon baking powder
• 1 pinch salt
• 1 cup / 230g butter or margarine
• 1 cup / 225g castor sugar
• 1 medium orange rind grated
• 4 eggs at room temperature
• 4 Tablespoons / 60 ml milk

FOR THE CREAM FROSTING

• 2 cups / 500ml heavy or whipping cream
• 1 orange rind grated zest
• 2 teaspoons icing/ confectioners sugar optional

FOR THE GLAZE

• ½ cup icing/ confectioners sugar
• A drop of orange food colouring
• ½ teaspoon boiling water

Instructions

FOR THE CAKE

• Preheat oven to 350°F / 180°C. Line and grease two 8 inch / 20 cm cake tins or three 9inch / 23cm cake tins
• Sift flour, salt and baking powder into a bowl.
• With electric mixer, cream butter or margarine until soft. Add sugar and orange rind and continue beating until light and fluffy.
• Beat in eggs one at a time. Fold in flour mixture then add the milk and beat well
• Spoon into tins and bake for about 15 minutes or until cake pulls away from sides.
• Remove from oven but leave in tin for 10 minutes and then turn onto a cooling rack and frost when completely cooled.

FOR THE CREAM FROSTING

• Using a beater, whip together the cream ,rind of an orange and sugar if using until it has soft peaks.
• When the cake has cooled completely, frost each layer evenly

FOR THE GLAZE

• Using a beater or fork mix together the icing/ confectioners sugar, orange food colouring and ½ teaspoon boiling water until smooth. Just ensure that you add the water a little at a time because you want the glaze to be thick and not runny.
• Use a piping bag or just a spoon to run streaks across the top of the cream frosted cake. Add a bit of grated zest to decorate as well.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg

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