Name: Eggless Orange Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Oranges...3-4; Orange zest...from 2-3 oranges; Fresh orange juice...1/4 cup or ~60ml; All purpose flour...1.5 cups or 180g; Baking powder...1.5 tsp or 6g; Salt...1/2 tsp.; Granulated sugar...1/2 cup or 100g; Cooking oil (neutral oil like Canola)...1/2 cup or 125 ml; Milk...3/4 cup or 180ml; White vinegar...~1/2 tbsp. or ~7.5ml; Baking soda...1/2 tsp or 3g; Heavy whipping cream...1 cup or 240 ml; Orange zest...from 1 orange; Granulated sugar...4 tbsp. or 50g; Milk powder...2 tbsp.

Instructions

Orange Sponge Cake

Apply some oil to 2, 8 inch cake pans and line them with parchment paper

Preheat your oven to 350 degrees Fahrenheit a 180 degrees Celsius
Zest one big orange or 2-3 clementines and extract fresh juice from them
Strain the orange juice and discard the pulp

Take 180 ml or 3/4 cup of lukewarm milk
To this at around half a tablespoon of white vinegar
To a large bowl add half a cup or 100 grams of granulated sugar and half a cup of 125 mL of any neutral cooking oil

Give the ingredients a quick whisk and then add half a teaspoon of salt, and 1/4 cup or 60ml of fresh orange juice
Whisk the mixture till it turns glossy. This should take around 30 seconds or so
The milk should have slightly curdled by now. To this, add half a teaspoon of baking soda and mix.

You will notice that the milk starts to bubble up and turn frothy immediately. If that doesn’t happen you should probably use fresh baking soda
Add the milk in and whisk everything well
Sift the dry ingredients in

Combine the dry ingredients into the wet ingredients using the “cut and fold method”. This method prevents over mixing the batter and makes the cake nice and light
Once the dry ingredients are mixed in whisk briefly to break up any clumps that may have formed
Divide the batter equally into both the cake pans

Even out the batter with your spatula. Swirl around a Chopstick or a toothpick to get rid of any air bubbles
Bake the cakes in your preheated oven for around twenty minutes or so or till a toothpick inserted in the center of the cake comes out clean
Now let the cake cool down completely in the refrigerator

Prepping for the filling

Cut an orange into thin slices. It’s easier to do this with the Rind intact.
Carefully peel off the rind and you will end up with little orange flowers (refer to the video recipe!)
For this cake we need 7-8 slices of these orange flowers

Prepping orange for garnishing the cake

Cut an orange into thin slices with the orange peel intact
Find 4 slices of similar size and cut them in halves
We need 8 halves in total

Whipped cream frosting

Pour 1 cup or 240 ML of cold heavy whipping cream in a large bowl
Add the zest of one orange in it
Add 4 tablespoons of granulated sugar and add 2 tablespoons of milk powder

Milk powder helps in stabilizing the whipped cream
Start whipping on low speed for approximately 30 seconds and then switch to medium high speed and whip for a minute or so till stiff peaks form