Orange Cake:
Orange Cake:

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Orange Cake:

Today we’re going to make an orange cake this is a really nice moist and tender crumb and it’s very light and spongy so to start preheat your oven to 325 degrees Fahrenheit. which is a hundred and sixty-five degrees Celsius and then you will need a 10-inch 25-centimeter tube pan and this comes in two pieces and that way we can easily remove the orange cake.

INGREDIENTS

  •  2 1/3 cups (360g) all-purpose flour
  •  4 large eggs
  •  2 1/3 teaspoons baking powder
  •  1 cup (250 ml) canola oil
  •  1 1/3 cups (320g) granulated sugar
  •  Orange zest from 3-4 oranges
  •  1 1/5 cups (300 ml) freshly squeezed orange juice
  •  2 teaspoon pure vanilla extract

INSTRUCTIONS

From the pan and we’re not going to grease it or butter it’s going to we’re leaving that just plain so then if you are using an electric stand mixer like I am use the paddle attachment and before about a half hour before you start you need to separate your eggs because we want them at room temperature so you will need 6 large eggs and just separate them and put the whites in One Bowl and the yolks in another and cover them with plastic wrap like I have and just leave them to bring to room temperature.

Now you will need six large egg whites plus one extra so you need seven all together so so now what we’re going to do is just mix all the dry ingredients together so you will need two and a quarter cups that’s 225 grams of sifted cake flour.

Orange Cake:

So that means you sift the flour first and then measure it so just put that in there and then to that you need one and a half cups 300 grams of superfine white sugar you may know that is castor sugar and it’s very sometimes it’s

orange cake
orange cake

hard to find superfine sugar. so what you can do is just take great regular granulated white sugar one and a half cups and just put it in your food processor and then just process it for about a minute just until it’s finely ground so just remove about a quarter of a cup 50 grams of that and put that aside. because we’re going to use that when we beat the egg whites separately so just add your sugar.

There and then you will need one tablespoon of baking powder a half a teaspoon of salt and I like to use the kosher salt and then you will need two tablespoons of freshly grated lemon or orange zest. and I’m just using one of these micro-planes you could use the just a box grater the smallest grate and then make sure when you’re grading you grate just the orange don’t grate the white part underneath because that’s kind of really bitter and add that and then we’re just going to mix all these together just for maybe a minute.

Orange Cake:

Okay simple enough so then just make a bit of a well in the center of your dry ingredients see that just just a little opening in the center because we’re going to put all the wet ingredients in there so you will put all your egg yolks that are at room temperature along with you need 1/2 cup that’s 120 milliliters of a flavorless oil now that could mean canola corn or vegetable or safflower whichever you have on hand and the oil will give this that’s what gives us this really moist and tender crumb. and so that even when you put if you put this orange cake in the refrigerator.

It’ll stay soft so that’s what’s nice about using oil and then one teaspoon of pure vanilla extract and try to use a pure and then you will need 3/4 of a cup that’s 180 milliliters of freshly squeezed orange juice and what I do is once I squeeze the orange juice.

I put it through a fine strainer like this just to get rid of any seeds or any pulp so just put that simple enough and then all we’re going to do is mix this together on medium speed just until it’s all incorporated and smooth you know maybe a minute two minutes and you might have to stop and scrape down the sides of the bowl as you go okay quick stirred get down to the bottom of your mixing bowl make sure everything’s mixed in then what I’m going to do you don’t have to do this at home but I’m just going to transfer this to a clear bowl.

Just so you can see what I’m doing here flower there just give that a quick stir in okay and that’s basically our batter so now what I’m going to use is a clean Bowl because we’re going to whip our egg whites

orange cake
orange cake

now you need the whisk attachment and you especially want your egg whites at room temperature. because that way they’re really beat up to their maximum volume if they’re cold they don’t tend to like to beat as well so just put all your egg whites in there and then what you will need is that quarter cup of sugar that we put aside and also.

I’m going to add a half a teaspoon of cream of tartar that just helps stabilize the whites and helps them reach their full volume. now if you don’t have that can’t find it you can just leave it out it’s fine so what I’m going to do is just beat these on medium medium-low speed just until the whites get a little foamy and then we’ll add the cream of tartar, okay so this is what you’re looking for just some foam on there.

Orange Cake:

So add your cream of tartar like I said you could leave that out and then just continue to beat on medium speed until soft peaks form okay so now we’re at the soft peaks. as you can see when you put your whisk through it kind of comes up and then just falls over very easily so that’s soft peaks so now what we’re going to do is continue beating on medium high speed but what we’re going to do is slowly add the sugar.

I just added a tablespoon at a time and then we’re going to beat it until we have nice stiff peaks that are still like shiny and quite moist I’m just going to give it a quick stir it’s almost there just to make sure all that sugar has mixed in okay so there we have it see nice stiff peaks are really nice and glossy so that’s what you’re looking for so now what we’re going to do is add the whites into our batter and we’re going to do this in like three four additions not all at once.

Because it would be hard to mix it all in now you can use your rubber spatula like this or you can use a whisk whichever you want now we do this gradually so that mix some in because what we don’t want to do is deflate the egg whites because that’s what gives a nice light airy texture to our chiffon clementine cake.make whipped cream.as you can see don’t worry if there’s a few streaks of your whites and the batter that won’t hurt you said just big strokes just really smell the orange kitchen and you can use any type of orange I’ve used the navel but I mean depending on

Orange Cake:
orange cake

where you live I mean there are so many different varieties or it can maybe mix it a couple of different varieties if you want that gorgeous batter this makes a large orange cake.

So I’m just going to switch over to my spatula to get that last I said a few streaks or of the meringue, stuff is fine sure you get down to the bottom okay looks good now get our tube pan with this bowl and just pour it in look at that beautiful okay oh and then what I like to do make sure it all that extend is I just take a lot a knife or spatula and just run it through a couple of times and that way if there’s any air bubbles and your batter kind of gets rid of that and the other way is you could just kind of tap it so now into the oven about 55 60 minutes just until a like a wooden skewer inserted in the half in here comes out clean okay our clementine cake.

Orange Cake:

Is now done as you can see it’s a lovely golden brown color and if I insert like a wooden skewer. like this into cake it’ll come out clean so now what we need to do is turn our chiffon cake upside down right away because as it cools if you don’t turn it upside down it tends to shrink and lose some of its volume which we don’t want because it’s so beautiful the way it is so what you will need is some kind of flat surface you want to suspend it a little over your counter so the air can circulate as it cools.

So just take that and string it upside down like so and then just leave it like that for about an hour hour and a half or until it’s nice and cool and then we will remove it from the pan so now we’ll remove the cake from the pan first you need to have your a wire rack and then just lightly butter it because we don’t want the orange cake.

Orange Cake:

To stick to the pan or you could just spray it with one of those nonstick sprays and then to remove the cake you need to either use a knife or I’m using a flat-edged spatula and just run it all the way inside that way to loosen the cake from the sides of the pan and then also run it around the inside of the tube in the center to rusyn it and then just with your fingertips just press on the bottom there to loosen it all the way around and then just pull it up away from the end you will see as part of the size of the orange cake.

Will be on the inside of the pan so then what we need to do is again take your spatula and then just put it between the bottom of the plate of the cake pan and the orange cake. and just again run it along with the inside good it’s hope okay and there we go see doesn’t that look lovely so now if you want to serve it like in front of everyone you could just transfer you here cake once it’s really it is mine’s really cooled to room temperature so I can just transfer it I like to serve it this way of course if you prefer the top of the orange cake.

Orange Cake:
orange cake

you just flip it again I kind of like the flat the bottom of the cake is the top and then I like to dust the top decorate it now this is very good just plain that or um if you want you can serve it I just use a sharp knife to cut it cuts very nicely see isn’t that look beautiful nice tender come there so like I said you could just serve it like this you could serve I like it with a little whipped cream maybe some vanilla ice creams very nice you could serve it with off just some berries like I have some raspberries here or fruit sauces a raspberry strawberry sauce is very nice now this cake you can cover and store it at room temperature for several days probably at least a week in the refrigerator or you can even freeze it.

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