• 230g unsalted butter;
  • 1 1/2 up castor sugar - the first time I baked the cake, I used as precisely as the recipe has mentioned but it turned it too sweet for me and mister so, the second time I baked it, I only used 1 cup of castor sugar and it turned out just nice for us;
  • Orange zest and juice from 2 oranges - the juice is about 1 cup;4 eggs - whites and yolks separated - chill the whites;
  • 2 cups of self-raising flour;
  • Pinch of salt;
  • 2 tbsp of fresh milk


  • Let the butter be at room temperature. Beat butter and castor sugar until white and fluffy. Add in the orange zest and egg yolks one by one. Continue beating until the batter is smooth;
  • Sift together self raising flour and salt. Add into the batter a little at a time alternate with orange juice;
  • Beat white eggs separately until light and fluffy and in the end you will get a stiff peak mixture (called as meringue) - that's why we need to chill the white eggs first so you get meringue stage faster than unchilled white eggs;
  • Use wooden spoon to fold the meringue into the batter - do not over mix.
  • Bake at preheated oven at 175 degree C for 35-45 minutes.
  • You'll get a light, slightly moist and fluffy orange cake!
  • If you want to decorate the cake with cream cheese icing, just beat together cream cheese, unsalted butter, castor sugar and vanilla essence until light and fluffy. Chill the icing for a while and spread on top of the cooled oranged cake. Decorate as you wish.


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