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Saturday, April 14, 2012

Orange Cake with Orange Buttercream recipe

My son absolutely loves orange.  Everything has to be orange, whether it's his clothes or toys or food.  So when I asked him what kind of cake he would like immediately he said "an Orange cake!" 

It's a great tasting cake, moist, refreshing and really simple to make.  I think it would be a great cake with afternoon tea!!!

Orange Cake
Makes one 8"x 2" sponge cake or 24 cupcakes

8oz/225g (2sticks) butter at room temperature
8oz/225g (1cup) caster/extra fine sugar
4 large eggs
7oz/200g (1 1/3cups) Cake flour (if you are in the UK use Self-Raising flour and not do add baking powder)
2tsp baking powder
2 oranges, zest finely grated

  1. Heat the oven to 180C, 350F, Gas mark 4
  2. Place the butter into the bowl of an electric mixer, using the paddle attachment. Beat until smooth.
  3. Add sugar and orange zest and cream together until light and fluffy.
  4. Beat the eggs lightly in another bowl and slowly add to the mix, while paddling on medium speed.
  5. Once combined mix in the flour and, if using, baking powder on low speed.
  6. Spread the batter evenly in the pan using a spatula.
  7. Bake 12-15 minutes for cupcakes and 20-45 minutes for large cakes, depending on the size. The cake is baked when it springs back to the touch and the sides are coming away from the pan. Insert a skewer in the middle of the cake if you are unsure.  It should come out clean.
  8. Once the cake is baked, let it rest about 15 mins, then remove from the pan and let cool completely.
Tip: As a sponge cake always rises more in the middle, spread it slightly higher around the sides.


 I am discovering that there are several different types of buttercreams. Non-crusting and crusting buttercream. It's quite important knowing which one to use when you are decorating the cakes in different ways.
The crusting buttercream is great for filling a cake which will eventually be covered in fondant.  The non-crusting buttercream is great for cupcakes or for cake which would be served at an afternoon tea, like the classic Victoria Sponge Cake.

Orange Buttercream
Non-crusting buttercream
8oz/225g (2 sticks) butter at room temperature
8oz/225g (2 cups) icing/confectioners' sugar
2 orange zests finely grated.

Crusting buttercream
4oz/110g (1 stick) butter at room temperature
12oz /350g (3 cups) icing/confectioner's sugar
1-2tbsp milk or water
2 orange zests finely grated.
  1. Place the butter into the bowl of an electric mixer, using the paddle attachment and mix until smooth.
  2. Add icing sugar and orange zest and mix on low speed.  Then add milk if using the crusting buttercream recipe and continue to mix. Turn the speed up and beat until light and fluffy, about 5 mins
  3. Maybe stored in an airtight container for up to 2 weeks in the refrigerator.  Remember to re-beat before using. 
Tip: I highly recommend using scales to weigh out your ingredients.  It is far more accurate than using cups which is really important when baking cakes. I included the cup measurements by weighing out my ingredients and then finding out the cups. 1 cup of flour does not weigh the same as 1 cup of sugar.

Fill and stack your cake, then put the kettle on for a lovely cup of tea and invite your friends over!
Sugar & Spice, Hannah~


Naomi said...

I just made one of these for Jeff's Birthday! Didn't look like your mind you!

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