5 from 2 votes
Orange Cake
An incredibly soft and moist cake with a zesty orange cream frosting and glaze
  • 340 g / 2 ⅔ cups plain or all purpose flour
  • 3 tsp baking powder
  • 1 pinch salt
  • 230 g / 1 cup butter or margarine
  • 230 g / 1 cup white sugar castor sugar
  • 1 orange rind grated
  • 4 egg room temperature
  • 60 ml / 4 tbs milk
  • 500 ml heavy or whipping cream
  • 1 orange rind grated zest
  • 2 teaspoons icing/ confectioners sugar optional
  • ½ cup icing/ confectioners sugar
  • A drop of orange food colouring
  • ½ tsp boiling water
  1. Preheat oven to 180C. Line and grease 2x 20 cm cake tin or 3 9x2 inch 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.
  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
  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.