Orange Cake

Name: Orange Cake - Gina H.
Ingredients: 2 eggs; 1 cup of sugar; 1/2 cup of milk; 1/2 cup of oil; 2 cups of flour; 1 pinch of baking powder; 1 pinch of salt; 1 orange

Dessert - Orange Cake by Gina H. - Recipia

The orange cake is the kind of dessert I make when I feel like something simple, without complicated ingredients and without hassle. I've tried this recipe many times, especially when I have an orange on hand and don't want to waste anything from it. It can be made without special mixers and it doesn't stay dry, which I find most important for this type of cake. At my home, it’s ready quickly and doesn’t last long on the table. Quick info Total time: about 1 hour Preparation time: 15-20 minutes Baking time: 35-40 minutes (depending on the oven) Servings: 8-10 slices Difficulty: easy Recipe type: dessert, quick cake Ingredients 2 eggs 1 cup sugar 1/2 cup milk 1/2 cup oil 2 cups flour 1 packet baking powder a pinch of salt 1 orange (grated zest and juice) Preparation method 1. Separate the eggs into two different bowls. 2. Whip the egg whites with a pinch of salt until they form a foam that can hold on a whisk. It’s important to have a firm foam, but not necessarily whipped so hard that it becomes meringue. 3. In another bowl, mix the egg yolks with the sugar. I either beat them or stir well with a spoon until they are homogeneous. 4. Add the oil to the yolks, mixing in a thin stream. After it’s incorporated, add the milk as well. 5. Mix the flour separately with the baking powder, then gradually add it to the yolk mixture. Don’t overmix, just enough to eliminate lumps. 6. Fold the egg white foam into the mixture gently, using a wooden spoon or spatula, with wide movements from bottom to top. 7. Grate the orange zest, being careful not to touch the white part. Add it to the mixture along with the squeezed juice (the juice from the whole orange). 8. Gently homogenize everything without losing the air from the egg whites. 9. Prepare a loaf pan: grease it with a little oil and sprinkle flour over the entire surface, shaking off the excess. 10. Pour the mixture into the pan, level it, and place it in the preheated oven at 180°C. 11. Bake for 35-40 minutes or until it passes the toothpick test. Do not open the oven in the first 25 minutes. 12. After baking, let the cake cool in the pan. 13. When completely cool, take it out and dust it with a little sugar, then slice it. Why I make this recipe often For me, it’s a dessert that can be made quickly with what I have at home. I like that it uses the whole orange, and the texture remains slightly moist and doesn’t crumble when sliced. If I have unexpected guests or want something with coffee, this cake doesn’t cause any hassle. Tips and variations Tips Use untreated oranges if possible, as the flavor comes from there. Don’t overmix the batter after adding the egg whites, as this will make the cake dense. Let the cake cool in the pan before removing it to prevent it from breaking. Substitutions Milk can be replaced with a plant-based drink if needed. Oil can also be substituted with melted butter (also 1/2 cup), but the texture and flavor will change slightly. Variations You can add a little vanilla, but it’s not essential. If you want, you can add some raisins or chopped nuts to the mixture, but without changing the base of the recipe. Serving ideas Serve it plain, dusted with sugar. It goes well with tea or coffee. It’s also good as a dessert in a lunchbox for school or work. Frequently asked questions Can I use store-bought orange juice if I don’t have fresh oranges? I don’t recommend it, as the flavor of the fresh zest is important. If you don’t have fresh oranges, wait until you can get some. What if I don’t have a loaf pan? You can use a regular baking pan, not too large. Just check the baking time, as it may vary slightly. Can I double the recipe? Yes, just adjust the baking time and use a larger pan. Can I use brown sugar? You can, but the color and taste will be slightly different, more caramelized. Is it suitable for small children? It doesn’t have alcohol or risky ingredients, but check for allergies to components (eggs, flour, citrus). Nutritional values One slice of cake (from 10 slices) has about 180-200 kcal. Carbohydrates: about 35 g Proteins: 3-4 g Fats: 5-7 g Values are estimates and depend on the type of flour, amount of sugar, and how much oil remains in the pan. Don’t add toppings if you want to keep calories to a minimum. Storage and reheating The cake keeps well at room temperature, covered, for 2-3 days. There’s no point in putting it in the fridge, it will harden. If it becomes dry, a slice can be warmed slightly in the oven, but not in the microwave, to avoid it becoming rubbery. Generally, it’s best consumed within the first two days.

Orange Cake

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