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Orange cake served
Fragrant and buttery sponge cake enriched with orange zest and juice

Orange cake

Author: Flavelo
Recipes Cakes and Desserts
An orange version of the classic Victoria sponge. The essential oils in the orange zest dissolve best in fat (butter), making this cake incredibly fragrant. A simple but great basic recipe that you can fill with jam, or just consume dusted with icing sugar alongside afternoon tea.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 340 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm cake tin
  • Hand mixer
  • Grater
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour the tin.

Tip: Thoroughness!
2 ✓

Cream the soft butter with the sugar, vanilla sugar, and grated orange zest very thoroughly.

Tip: This is where the essential oils dissolve into the butter.
3 ✓

Add the eggs one by one, mixing well after each.

Tip: Do not let it curdle.
4 ✓

Mix the flour, salt, and baking powder.

Tip: Salt is needed in every sweet.
5 ✓

Alternately add the flour mixture and orange juice to the butter base. Mix until smooth.

Tip: You get a silky, fragrant batter.
6 ✓

Smooth into the tin, bake for 30-35 minutes (skewer test).

Tip: If the top is browning but it's still raw, cover it.
7 ✓

Cool on a wire rack, then serve dusted with icing sugar.

Tip: Can also be served with jam or whipped cream.

Recipe FAQ

Why did the centre dome?
The oven was too hot, and the edges baked sooner than the middle. Or there was too much baking powder. Slice off the dome before serving, it's good for tasting!

Ingredients

  • 250 g Plain flour
  • 200 g Caster sugar
  • 150 g Butter (soft)
  • 3 pcs Eggs
  • 2 pcs Oranges (zest grated)
  • 150 ml Orange juice (freshly squeezed)
  • 5 g Baking powder
  • 1 packet Vanilla sugar (or 1 tsp vanilla extract)
  • 1 pinch Salt
  • 20 g Icing sugar (for dusting)