Orange Cake with Orange Glaze Recipe
Ingredients
Cake Ingredients:
- 1 1/8 cups Flour
- 3 Eggs
- ¾ cup Sugar
- ⅓ cup Orange juice
- ¼ cup Oil
- ½ tsp Grated orange zest
- 1 tsp Baking powder
- ⅓ tsp Vanilla
- a pinch Salt
Glaze Ingredients:
- ½ cup Orange juice
- 1 tbsp Sugar
- ½ tbsp Corn starch
- ½ tablespoonful Soft butter
Instructions
Orange Cake Recipe:
- Combine the flour, baking powder, and salt, and sift them together.
- Separate the yolks and whites of the eggs and put each in a separate bowl.
- Separate ¼ of the sugar (for the whites) and the remaining ¾ (for the yolks).
- Mix ¾ of the sugar, yolks, and vanilla together, and beat them with a mixer for about 4 to 5 minutes until they are completely white and creamy. Then set the yolks aside.
- Clean and dry the beaters of the mixer. Beat the whites with an electric mixer for about 1 minute until they become foamy and white. Add the remaining ¼ sugar gradually to the whites while beating until the whites become slightly firm. Do not beat the whites for more than 2 minutes in total. Set the whites aside.
- Now add the liquid oil to the yolks that were inside a separate bowl.
- While the mixer is still on, add the orange juice to it.
- Add the grated orange zest.
- At this stage, add the beaten whites to the yolks. Fold the whites into the yolks gently with a spatula or a hand mixer (whisk/hand whisk); folding means to bring the whites up gently from the bottom of the bowl and mix them with the yolks; so that the volume of the whites does not deflate.
- Add the flour, which you sifted with baking powder and salt, back onto the mixture in two or three stages. Our goal is for the flour to open up if it has clumped together.
- Batter in the end
- Place a 20 cm round cake pan with parchment paper on the bottom. Pour the prepared mixture into the pan. Bake in a preheated oven at 180 degrees Celsius for 40 to 50 minutes.
- After 40 minutes, do a baking test. If it is not done yet, leave it for another 10 minutes.
Glaze / Orange Sauce Instructions:
- Mix orange juice, sugar and cornstarch in a saucepan. Mix well and do not let the cornstarch clump.
- Place the mixture over low heat. If the heat is too high, the orange juice will burn. Allow the liquid to thicken gradually, like custard.
- After 5 to 10 minutes, add the butter and mix well. Remove the orange glaze from the heat and let it cool slightly. It should not cool completely because it will become firm.
After removing the cake from the oven:
- After removing the pan from the oven, let it cool for at least 30 minutes. Then, separate the sides of the cake with a knife. Place a cooling rack on top of the pan and flip the pan and the rack together. Place the cake on the rack to cool slightly.
Pouring the Glaze on the Cake
- Place a tray under the cooling rack. Create holes on the surface of the cake with a knife to allow the glaze to penetrate the cake better.After the glaze has cooled slightly, pour it over the cake. Spread the glaze over the surface of the cake and guide it to the edges to drip from the edges. An important point about pouring the glaze on the cake is: neither the cake nor the glaze should be hot, as both will cause the cake to become sticky.
Notes
1. When beating egg whites, no fat or moisture should remain on the beaters, as the whites are sensitive and won't form properly.
2. Try to use natural orange juice rather than artificial.
3. If the orange juice is too tart, use more sugar for the glaze.
4. It's okay to use orange zest in both the cake and the glaze.
5. Remember that you can't just add fruit to any recipe. Some people try to add fruit to a regular cake recipe and think they can easily change recipes, but their cake turns out bad. Oranges and apples, for example, release water, so you can't add these fruits to a regular cake recipe. The orange cake recipe I introduced here is an excellent recipe for an orange fruit cake.