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.
- 2 ⅔ cups / 340g all purpose / cake flour
- 3 tsp 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
- 2 cups / 500ml heavy or whipping cream
- 1 orange rind grated zest
- 2 teaspoons icing/ confectioners sugar optional
- ½ cup icing/ confectioners sugar
- A drop of orange food colouring
- ½ tsp boiling water
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.
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
Using a beater or fork mix together the icing/ confectioners sugar, orange food colouring and ½ tsp 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.