Perfect for any occasion, this simple and straightforward orange cake is so easy to make. You need only simple and common ingredients to make this delicious light and spongy orange cake which is full of orange flavour.
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Prep Time15 Minutes
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Cook Time30 Minutes
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If you love to make orange sponge cake or orange muffin please check out my recipes.
Ingredients
Directions
Preheat the oven to 170C. Grease two 6-inch cake pan or spray with baking spray.
In the bowl of a stand mixer or a large bowl, add the eggs, start mixing in medium and add the sugar little by little in 3 or 4 additions.
Add the oil, vanilla extract and whip until light and airy.
Keep a sieve over the bowl and add flour, baking powder, and baking soda.
Add the dry ingredients in 2 additions and mix with the flat beater on medium speed just until combined. Make sure you don't over mix the batter.
Add in the orange juice and mix to combine.
Pour the batter into the prepared cake pans. You can also use a single 8 or 9 inch pan.
Bake for 30 to 35 minutes, or until a skewer or a toothpick inserted into the center comes out clear.
Cover loosely with foil if at any point the crust turns very brown.
Once done, take it out of the oven and let it cool down completely. Let the cake cool in the pan for 15 minutes. Remove and cool completely on a wire rack
Tips
- Use freshly squeezed orange juice, even though packaged orange juice works in this recipe
- Adding orange zest to this recipe makes the orange flavor stronger, and give the cake a tangy twist.
- Instead of vanilla extract, you can use orange essence or any spices like cinnamon or cardamom.
- I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before levelling it off with a knife.
- The eggs should be at room temperature to ensure they incorporate evenly into your batter without over-mixing. If you forgot to set out your eggs, quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
- Don’t mix the batter, mix the batter until just combined. If you over mix the batter, the cake becomes rubbery or crumbly and tough.
- You can store the orange cake in an airtight container for up to 5 days. Storing the cake in the refrigerator can help it last longer. Wrap it in plastic wrap and before popping it in the refrigerator. You can freeze it up to 3 months.
Do try the recipe and let me know how it turned out. If you like it please like and share.
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