Soft Orange Cake, perfect for an energetic wake-up or a tasty break. Rich in fresh orange juice and zest, it’s the ideal way to enjoy Vitamin C with flavor.
Accompanied by a good coffee, hot milk, or a creamy cappuccino, it will give you the right boost to face the day. Additionally, it’s excellent with a cup of tea or a relaxing herbal tea for an indulgent afternoon.
The orange cake is a timeless classic among pantry cakes, loved by both adults and children. Extremely soft and with a delicate but unmistakable flavor, it is simply delicious. Prepare to fill your home with a heavenly citrus fragrance: you’ll smell that aroma as soon as it’s baked!
If you like, you can enrich it with chocolate chips or cover it with a luscious dark chocolate glaze. We like it just as it is.
Try it, I’m sure it will captivate you too.
Let’s see together how to prepare the Soft Orange Cake. Prepare the ingredients and let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. If you like, give a Like to the page: it would make me really happy. I’ll be waiting for you.
Yours sincerely, Gabriella
Other delightful breakfast recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.6 cups flour
- 0.6 cups potato starch
- 1 stick butter (at room temperature)
- 1 cup sugar
- 2 oranges (juice 170g and zest of 1 orange)
- 3 eggs (separate yolks from whites)
- 1 packet baking powder
- 1 pinch salt
- powdered sugar
Tools
- 1 Electric whisk
- 1 Spatula
- 1 Cake pan – springform with 10-inch diameter
Steps
Making the Soft Orange Cake is very simple.
First, preheat the oven to 350°F.
Separate the yolks from the whites. Beat the whites until stiff peaks form for about 5 minutes.
In a bowl (or in the bowl of a stand mixer), cream the butter together with the sugar and a pinch of salt.
While continuing to beat, add the yolks: you should obtain a soft and fluffy mixture.
Grate the zest of 1 orange, preferably organic, and add it to the mixture. While stirring, pour in the strained juice of 2 oranges.
In a separate bowl, sift the flour, potato starch, and baking powder; gradually add the flour mix to the batter.
Finally, gently fold in the beaten egg whites.
Mix gently with a spatula from top to bottom to avoid deflating the mixture. You should have a soft and homogeneous batter.
Butter and flour a springform cake pan with a 10-inch diameter. This is very convenient because it allows me to easily transport the cake once cooked and to store it in the pantry at room temperature, covered with its lid.
Pour the batter gently to avoid deflating it and bake in a preheated oven for about 30-35 minutes.
Note: Baking times may vary from oven to oven. To check doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. If it’s sticky and wet, the cake is not ready yet.
Don’t overbake the cake, or it will become dry.
Allow the orange cake to cool completely. Once at room temperature, dust with powdered sugar.
Here is the Soft Orange Cake, ready to enjoy.
Enjoy your meal!
Until next time!
Extremely soft and with a delicate but unmistakable flavor, it is simply delicious.
Storage
You can store the Soft Orange Cake at room temperature for 2 – 3 days, provided it is sealed in an airtight container or covered with plastic wrap.
Tips and Suggestions
– Never use packaged juices or zests, but always use organic, untreated oranges to use the zest without problems. The zest contains essential oils that provide the real and intense aroma. Additionally, when grating the zest, be careful only to take the orange part. The white part is bitter and would ruin the cake’s flavor.
– Ingredients at room temperature. Eggs, and especially butter, must be at room temperature. This allows the ingredients to blend perfectly and incorporate more air, ensuring a soft cake.
– Ingredients at room temperature. Eggs, and especially butter, must be at room temperature. This allows the ingredients to blend perfectly and incorporate more air, ensuring a soft cake.
– Ingredients at room temperature. Eggs, and especially butter, must be at room temperature. This allows the ingredients to blend perfectly and incorporate more air, ensuring a soft cake.
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FAQ (Questions and Answers)
The cake turned out dry. What did I do wrong?
Most likely, it was baked for too long or at too high a temperature. Check the doneness with a toothpick 5 minutes before the indicated time.
Can I replace the orange juice with milk or water?
You can partially replace it, but using orange juice is essential for both the structure and the flavor.
Can I freeze the Orange Cake?
Yes! Make sure it is completely cooled, wrap it well in plastic wrap, and then in aluminum foil or a freezer bag. It keeps for about 1-2 months. To thaw, leave it at room temperature, still wrapped, for several hours.
