5 from 1 vote
Orange Cake
An incredibly soft and moist cake with a zesty orange cream frosting and glaze
Ingredients
FOR THE CAKE
  • 2 ⅔ cups / 340g all purpose / cake flour
  • 3 tsp baking powder
  • 1 pinch salt
  • 1 cup / 230g butter or margarine
  • 1 cup / 225g castor sugar
  • 1 medium orange rind grated
  • 4 eggs at room temperature
  • 4 Tablespoons / 60 ml milk
FOR THE CREAM FROSTING
  • 2 cups / 500ml heavy or whipping cream
  • 1 orange rind grated zest
  • 2 teaspoons icing/ confectioners sugar optional
FOR THE GLAZE
  • ½ cup icing/ confectioners sugar
  • A drop of orange food colouring
  • ½ tsp boiling water
Instructions
FOR THE CAKE
  1. Preheat oven to 350°F / 180°C. Line and grease two 8 inch / 20 cm cake tins or three 9inch / 23cm cake tins

  2. Sift flour, salt and baking powder into a bowl.
  3. With electric mixer, cream butter or margarine until soft. Add sugar and orange rind and continue beating until light and fluffy.
  4. Beat in eggs one at a time. Fold in flour mixture then add the milk and beat well
  5. Spoon into tins and bake for about 15 minutes or until cake pulls away from sides.
  6. Remove from oven but leave in tin for 10 minutes and then turn onto a cooling rack and frost when completely cooled.
FOR THE CREAM FROSTING
  1. Using a beater, whip together the cream ,rind of an orange and sugar if using until it has soft peaks.
  2. When the cake has cooled completely, frost each layer evenly
FOR THE GLAZE
  1. Using a beater or fork mix together the icing/ confectioners sugar, orange food colouring and ½ tsp boiling water until smooth. Just ensure that you add the water a little at a time because you want the glaze to be thick and not runny.
  2. Use a piping bag or just a spoon to run streaks across the top of the cream frosted cake. Add a bit of grated zest to decorate as well.