An orange cake perfect for hosting family or friends on a Sunday afternoon. With ingredients you already have at hand, you can create a simple and delicious recipe.
Even if you don’t have much experience, you’ll manage quite well, as this recipe doesn’t require a professional mixer. First, read the entire recipe to ensure you have everything you need, and afterwards, follow some extra tips right after the recipe.
Fluffy Orange Cake (serves 5 people)
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup fresh orange juice (about 2 medium oranges)
- Zest of 1 orange
- 1 tablespoon baking powder
- A pinch of salt
Preparation method:
- Preheat the oven to 180°C (350°F) and grease a medium round cake pan with oil or butter and flour.
- In a large bowl, combine the flour, sugar, and salt.
- In another bowl, beat the eggs with a fork or whisk until smooth.
- Add the oil, orange juice, and zest to the beaten eggs and mix well.
- Pour the wet ingredients into the dry ones and gently mix until you have a homogeneous batter.
- Finally, add the baking powder and mix lightly.
- Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool for 10 minutes before removing from the pan.
Preparation time:
- 15 minutes to mix the ingredients
- 30-35 minutes to bake
- 10 minutes to cool
Tips to enhance flavor and presentation:
- For an extra flavor boost, you can make a simple syrup with the juice of 1 orange and 1/4 cup sugar. Boil until slightly thickened and pour over the cake while still warm.
- Decorate the cake with thin slices of orange or orange zest on top for a more appealing and fresh look.
- If you have powdered sugar, dust a little over the cooled cake for an elegant touch.
Tips for preparing orange cake without a mixer:
- Mixing dry ingredients:
- Use a sieve to add the flour, sugar, and salt to the bowl. This will help prevent lumps and make the batter lighter.
- Mix the dry ingredients well with a fork or whisk before adding the wet ingredients.
- Beating eggs:
- Use a fork or a wire whisk to beat the eggs.
- Beat vigorously in circular motions for about 2 minutes until they are smooth and slightly frothy.
- Mixing wet ingredients:
- Add the oil to the beaten eggs in a steady stream, mixing constantly.
- Do the same with the orange juice, adding gradually and mixing well.
- Combining dry and wet:
- Add the wet ingredients to the dry in three parts.
- Use a silicone spatula or wooden spoon to mix.
- Use gentle folding motions, from bottom to top, as if “enveloping” the batter, which helps incorporate air and keep the cake fluffy.
- Mixing technique:
- Avoid circular mixing or vigorous beating, as this can make the cake dense.
- Mix only until the ingredients are incorporated. Don’t overdo it!
- Adding baking powder:
- Sift the baking powder over the batter to avoid lumps.
- Mix gently with just a few folds of the batter.
- Resting the batter:
- After mixing everything, let the batter rest for 5 minutes before putting it in the pan. This allows the baking powder to start working.
- Tapping the pan:
- After pouring the batter into the pan, give a few light taps on the countertop to eliminate large air bubbles.
Remember, the key to a fluffy cake without a mixer is to mix the ingredients gently and not to overbeat the batter. With these tips, you will achieve a cake just as fluffy as if you’d used a mixer!
Accompaniment suggestion:
Fresh coffee or iced peach tea pairs perfectly with this cake for an enjoyable family afternoon!
Remember that the kitchen is a place for experimentation and fun. Don’t worry if something doesn’t turn out exactly as planned—the important thing is the care you are putting into this preparation for