Can someone please tell me a good receipe for an orange cake? I was just going to add orange zest and a bit of juice to a nomal sponge cake and adding in a little more flour to soak up the juice but I don't know how it will turn out
When I make orange cake, I zest an orange, than juice that orange. I take my yellow cake recipie, it uses 3/4 cup of milk, I replace the milk with whatever amount of juice I get, usually really close to the 3/4 cup, and just top it up with milk. I prepare as usual, adding the zest, and it works wonderfully. I've also done this with a chiffon cake. This is also how I do my lemon and lime cakes.
I use my vanilla cake recipe. The day before I bake I zest a couple of oranges and mix the zest with the sugar called for in the recipe. The next day I mix up the cake as usual, replacing part of the milk called for in the recipe with the juice of the two oranges I zested the night before. I usually leave out the vanilla called for in the recipe. I guess you could replace the vanilla with orange extract, but I've never had to do so because the zest and the juice have always done the trick to give an intense orange flavor.
I would always replace whatever liquid your recipe calls for with the orange juice. If you add extra liquid and then add flour to make up for that you might throw off the balance of the other ingredients. HTH
I normally do a normal vanilla sponge receipe which is sugar, butter, eggs and flour (no liquid). What do I do then?
I guess you could try and replace one of the eggs with an equivalent amount of orange juice. I'm guessing your recipe would call for several large eggs? A large egg is about 2 ounces. So you could try replacing one with 2 ounces of the orange juice. Alternatively you could do the orange zest part and replace the vanilla with an orange essence. LorAnn makes both an orange oil and an orange cream flavor.
is lorann an american range? i live in the UK.
If you have no liquid in your recipe, add the zest of a couple of oranges. The oil in the orange peel is what gives you the intense flavour. Could also add a little orange essence or orange oil if you have but be careful on amount. I wouldn't sub any liquid for the egg as you'll throw off the science of the recipe as an egg serves more purpose than just moisture. You may want to bake a trial run of this recipe first.
in a sponge cake, orange extract insted of the vanilla will do the job.