What did you all bake on father’s day last weekend?
I woild like to share my orange cream cake recipe, which my husband enjoyed so much.
Couple days before the father’s day weekend we went to the supermarket for our groceries and he ask me to buy a cream cake for him. Sadly there weren’t any in the shop and any way I wanted to bake one myself to reduce the sugar consumption in our diet.
So here is my recipe for it.
Orange cream cake (low sugar).
200 gr self raising flour.
50 gr corn flour.
Half teaspoon baking powder.
200 gr castor or white sugar.
5 large eggs at room temperature.
125 gr margarine.
100 gr salted butter.
A juice of 1 medium orange.
Half teaspoon orange flavour essence (optional).
200 gr whipping cream.
Heat up the oven to 180C.
Mix together the butter and margarine, melt it over boiling water or microwave it for a couple of seconds. Set aside.
In a medium bowl, mix the self raising flour, corn flour and baking powder, and set aside.
In a big bowl, beat the eggs and sugar until fluffy and stiff white ( about 10 minutes with my small hand mixer and high speed 5).
Once the eggs are ready, turn it down to speed 1 and gradually add in the flour, butter and orange juice, also the orange flavour essence if you are using it.
Do not over mix it once the flour is in because if you over mix it it you will have a heavy cake instead of light and fluffy cake. No you don’t want heavy cake do you?
If you are not confident with your mixer just switch it off after the eggs are ready, and just use a spatula to fold in the flours, butter, orange essence, and orange juice.
Pour the butter into a 22 cm round cake tray/mould and bake it for 35-45 minutes. Insert a wooden toothpick to test your cake. When it comes out clean it means your cake is ready.
Transfer it to cooling racks and let it cool before you remove the cake tray/mould.
Slice it into 3 and put them back together with the whipping cream in between.