“Easy Eggless-Orange Cake (With tips, do’s & don’ts)”

“Easy Eggless-Orange Cake (With tips, do’s & don’ts)” Recipe

Recipe Type: Dessert | Recipe Cuisine: Continental

Preparation Time: 30 mins | Cooking time: 25-30 mins | serves: 2-3

Ingredients:

 

Cake Ingredients:

1 cup  cake flour(250g)

1 cup Orange juice

1 teaspoon orange zest

¼ teaspoon orange food color

1 cup powder sugar

½ cup condense milk

1 teaspoon baking powder

1/4 teaspoon baking soda

150 gm un-salted butter(at room tem)

1 teaspoon  vanilla essence

Milk(as needed)

   

   

   

Buttercream Ingredients:

200 g amul butter(at room tem)

½ cup icing powder sugar(sifted ,very fine)

1 teaspoon vanilla essence

1 teaspoon milk

5-6 teaspoon whipped cream(optional)

Kitchen utensils required:

• 1 Spatula (I prefer: PINDIA Wooden Curved Spoons)
• 10 bowls (I prefer: Borosil Mixing Bowl)
• 1 cooker (I prefer: Prestige Popular Aluminum Pressure Cooker, 3 Liters)

                                                OR

• 1 Microwave ( I prefer: IFB 25DGSC1 25-Litre 1400-Watt Convection Microwave Oven )

•  1 Electric hand blender (I prefer: Orpat OHM 207 Hand Blender)

• 1 Silicone Spatula (I prefer: Rena Germany-Combo-Silicon Spatula)

• 1 wire stand

•  1 sheet of butter paper

Step by step procedure:

Prepare Eggless- Orange sponge cake

Step-1 With the electric beater beat the butter and sugar until light and fluffy stage.

Step-2 Now add condense milk into it and again beat it till smooth consistency.

Step-3 Take another bowl, double sift cake flour, baking powder, baking soda. Fold them very well into the finally prepared mix of step-2.

Step-4  Add orange juice, orange zest and vanilla essence.

Step-5 Take bowl, mix milk with orange food color and transfer it into the bowl with mix prepared till step-4. Now fold everything very gently. Cake batter should be easily spoon dropping consistency (not runny). Add more milk if needed.

Step-6 Take baking tin, grease it with oil and put butter paper at bottom. Sprinkle some all-purpose flour/cake four on the butter paper and other sides of baking tin.

Step-7 Now transfer the mix into that baking tin.

If using cooker to bake:

Step-8 Preheat cooker

Heat cooker and add salt, wire rack into the cooker. Now cover the cooker with lid (without weasel) and let it preheat for 5 minutes on medium flame.

Step-9 Now put baking tin into the cooker and close the cooker with lid. Let it cook it for 40-50 minutes on low flame. When cooked take it out carefully, without burning your hand. Let it cool first and then take it out on a plate.

If using Microwave to bake:

Step-8  Preheat microwave at 180 degree.

Step-9 When done than put cake tin inside the microwave and bake it for atleast 25 mins at 180 degree.

Tips, do’s & don’ts:

• Use 0 and 1 speed of electric beater.
• Before making sponge cake, make sure that all ingredients are at room temperature.
• Always try to use same weight of salted butter and all-purpose flour or cake flour.
• Don’t use too much food color.

• Always beat butter till light and fluffy (with hand mixer it will take 6-7 mins).

• Always grease the tin and put butter paper otherwise cake can burn.

• Always preheat cooker and add salt in it.
• Always try to bake your cake on middle rack in microwave.
• Before using baking powder, cake four and baking soda measure it, excess use of any of them is not good for perfect cake result.
• Don’t open the door of microwave before 20 min of baking, otherwise due to temperature change (attack) cake will shrink in middle.
• Let the cake bake at least upto 25 mins, then open the door and check it with toothpick and if needed then again bake it till golden & well raise cake.
• Always let the cake rest in the tin for 10 mins and then cut the sides with knife and put the flat side down on wire rack until completely cooled down.

Prepare White Buttercream

Take deep bowl now add butter (at room tem), very fine sugar (icing sugar), milk, vanilla essence. Use electric hand beater or whisk it till u get nice light and fluffy cream. Now add Whipped cream and again beat it for 1-2 mins. White buttercream is ready for the cake.

Prepare Orange Cake

Step-1 When your Orange sponge cake is cooled down then cut it into two or three parts horizontally. Cut rough surface with knife, grate it fine with grater. Keep it aside, we will use it in decoration of the cake.

Step-2 Now apply sugar syrup on upper surface of all the parts.

Step-3 Take 1 spoon of butter cream and apply it on cake stand (If u don’t have cake stand use big size plate on any heavy bowl). Now put cake’s 3rd part on cake stand. To the same part nicely apply lots of butter cream.

Step-4 Now take cake’s second part and put it on the 3^rd part on which you have applied buttercream.

Step-5 Now nicely apply lots of butter cream on cake 2^nd part. 

Step-6 Now take 1^st part and put it on 2^nd part. Now apply nicely buttercream on the first part.

Step-7 Take lots of  buttercream and apply it at all sides to cover all sides of the cake by just rotating it gently.

Time to decorate the cake

Transfer your cake on aluminum plate or any plate. You can decorate cake with your choice. For this cake, take bowl, add butter cream and inch of pink food color and mix it well.

Now decorate cake using piping bag with star nozzle, put lots of pink color cream in that bag, and decorate the top of the cake with cream. You can also prepare chocolate cream or any other flavor cream and then decorate it. 

Now sprinkle fine grated orange sponge cake leftover and few orange zest (for extra orange flavor)on top and on all the sides of cake. Enjoy..

Tips, do’s & don’ts:

•  Don’t whisk the cream for very long time.
• Use the buttercream immediately when prepared. 

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