Orange Cake is a traditional British recipe for a classic Victoria sponge cake flavoured with orange zest and orange juice and which is decorated with orange-flavoured icing (frosting). The full recipe is presented here and I hope you enjoy this classic British version of: Orange Cake.
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Ingredients:
For the Cake:
2 eggs, separated
butter, equivalent to the weight of the eggs
caster sugar, equivalent to the weight of the eggs
flour, equivalent to the weight of the eggs, sifted
1 tsp baking powder
juice of 1 orange
finely-grated zest of 1 orange
For the Icing:
120g icing sugar
juice of 1 orange
1 tsp puréed apricot jam
1 tbsp Basic Sugar Syrup
candied orange peel
Method:
Cream together the butter and sugar until pale and creamy. Add the egg yolks to the batter one at a time, along with a dessert spoon of flour, beating thoroughly after each addition. Now beat in the orange juice and orange zest. Sift the remaining flour into a bowl with the baking powder. Meanwhile, add the egg whites to a clean and dry bowl and beat until the stiff. Fold the egg whites and flour to the batter and immediately turn into a well buttered and floured sandwich tin.
Form a depression in the centre then transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until golden and cooked through (a skewer inserted into the centre of the cake will emerge cleanly).
Allow to cool in the tin for 10 minutes then turn onto a wire rack to cool before brushing the top with the puréed jam. Now sift the icing sugar into a small pan and mix with the orange juice and stock syrup. Heat gently until the mixture forms a thick cream. Pour over the cake and decorate with the candied peel. Allow the icing to set before slicing and serving.
