It has been such a long time since I made a video in m YouTube channel. Though I had this video clipping ready before a month, I couldn’t find time to edit it and upload it. And also I my blog is giving me so many problems for the past two weeks. Even now I have some problem regarding YouTube and so I couldn’t attach the video here. I will give the link to the video below so that you can check it on my channel. I am trying really hard to rectify it.
This orange cake is one of the cakes I made for my daughter’s birthday celebrations. The top layer in the above cake is the orange cake. This cake is adapted from my Best Eggless Vanilla Cake Recipe. I have used freshly squeezed orange juice in the recipe to make the orange cake. Just swap it with other juices like pineapple, grape or any other fruit juice to make that flavour. If using store bought juice / crush, you need to reduce the sugar in the recipe as the juice itself will be loaded with sugar. This cake turns out amazingly soft and moist and is perfect to use with whipped cream decorations. They stay soft even after chilled. And this is one of the easiest cake recipes. You just need a single bowl to mix up the batter.
Makes one 7″ cake / two 6″ cakes / one 8″ cake
All Purpose Flour – 1 + 1/3 cups
Granulated Sugar – 3/4 cup
Baking Powder – 1/2 tsp
Baking Soda – 1 tsp
Salt – a pinch
Fresh Orange Juice – 3/4 cup
Curd/ Yoghurt-1/2 cup
Oil – 1/2 cup
Orange Zest from one orange
Vanilla Essence – 1 tsp
Preheat oven to 180°C.
Grease and line a 7″ round cake tin.
In a bowl mix together flour, sugar, baking powder, salt and baking soda.
Add the curd, oil, orange juice, orange zest and vanilla in the centre.
Mix it to form a smooth batter.
Pour it into the prepared cake tin.
Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
Rest it on the wire rack for 10 minutes.
Flip on the wire rack, remove tin and the paper.
Cool it completely before wrapping in cling wrap.
Refrigerate until assembling.
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