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Curd cheese and orange cake served
Light sponge cake enriched with creamy curd cheese and orange juice.

Curd cheese and orange cake

Author: Flavelo
Recipes Cakes and Desserts
This cake belongs to the batter family, where the density of curd cheese meets the airiness of beaten eggs. Orange juice and milk ensure the dough is succulent, whilst the essential oils of the zest provide an intense aroma. A light yet substantial dessert.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 12 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin: (approx. 22-24 cm).
  • Whisk: for the eggs.
  • Grater: for the orange.
  • Skewer: for testing.

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Melt 100g of butter and let it cool to lukewarm. Grease the cake tin with the remaining 10g of butter and dust with a little flour.

Tip: The 'coated' tin (buttered and floured) guarantees the batter can cling to the sides as it rises, but will release from it after baking.
2 ✓

Beat the eggs with the sugar and vanilla sugar until frothy, increased in volume and pale.

Tip: Sugar crystals cut tiny air bubbles into the egg, which expand from the oven's heat – this makes the cake light. (Mechanical aeration)
3 ✓

Mix the flour with the baking powder and salt in a separate bowl.

Tip: Salt highlights sweet flavours and the orange aroma. (Flavour enhancement)
4 ✓

Add the melted butter, milk, pressed curd cheese, grated orange zest, and orange juice to the egg foam. Mix until smooth.

Tip: It is worth mashing the curd cheese with a fork or pressing through a sieve beforehand for a creamy texture.
5 ✓

Fold the flour mixture into the liquid mass, stirring only until the flour disappears.

Tip: Overmixing would activate the gluten, making the cake rubbery and dense. Just fold it loosely!
6 ✓

Pour the batter into the prepared tin and bake in an oven preheated to 180°C for 35-40 minutes.

Tip: If the top browns too quickly, cover with aluminium foil halfway through baking.
7 ✓

Test with a skewer in the centre. If it comes out clean, remove and let cool in the tin for 10 minutes before transferring to a wire rack.

Tip: The cake's structure is weak when hot; resting allows it to set enough so it won't fall apart when slicing.

Recipe FAQ

Why did the middle collapse?
You likely opened the oven door too early, or the baking powder lost its potency. Sudden temperature changes harm risen dough.
Can I substitute the orange juice?
Yes, it works with milk or other fruit juices too, but the flavour character will change.

Ingredients

  • 250 g Plain flour
  • 120 g Sugar
  • 500 g Curd cheese
  • 1 Orange
  • 3 Eggs
  • 110 g Butter
  • 120 ml Milk
  • 1 sachet Baking powder
  • 1 sachet Vanilla sugar
  • 1 pinch Salt
  • 100 ml Orange juice