Orange cake

OK, so here’s the deal, My stepdaughter has a new food mixer for Christmas and wanted to start baking cakes. Not a problem, but she has it in her head that I am some sort of baking expert,(i’m not, far from it in fact) But I said I will judge her work honestly (In our house, honesty always when dealing with food) She made a Vicky sponge and to be honest for a first try I thought it wasn’t to bad but did have some areas that needed addressing, It was a little dense and the cream in the middle was a little over whipped, but as I said, I’m no cake maker, but I thought if I’m going to critique her cakes I had better have some knowledge to back it up, so I found several recipes on line and picked out 2 different but similar ones and combined them, and I am a bit of a sucker for oranges so came up with this one. It worked the cake was light and airy and just the right flavor and the cream was whipped to perfection ( I always over whip normally ) Im just waiting for her to finish work and come home and judge my work.







3 or 4 eggs minus the shells, weighed

= Weight of Self raising flour.

= Weight of Caster Sugar

= Weight of salted Butter

1/2 tsp Baking powder

1 Pinch of salt

1/4 tsp Vanilla extract

Zest of 1 Orange

300ml Double or whipping Cream

Shredless Marmalade


Put a bowl on the scales and zero the scales.

Crack the eggs into the bowl and weigh them.

then add equal weights of flour, caster sugar and butter, along with the salt, baking powder, Orange zest and vanilla extract.

Whisk till all is combined and smooth.

Poor into a lined tin and cook at 170° in the middle of the oven for 20-25 minutes.

Reliece from the tin and place on a cooling rack.

When cooled, cut the cake in half and spread orange marmalade on the base (not to thick).

whip your cream and spread over the marmalade and and carefully replace the cake top.

Dust with Icing sugar.


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