Melt in Your Mouth Orange and Butter Cake Recipe
Ingredients
Directions
Cake:
- Preheat the oven to 180ºC or 350ºF and grease and cover a cake form with parchment paper.
- Beat the oil with the softened butter and the sugar until it is creamy.
- Add the yolks and beat until smooth, than add the orange zest.
- Mix the flour with the baking powder and add to the previous preparation, alternating with the orange juice while mixing.
- Beat the egg whites and gently add it to the previous mixture.
- Add the batter to the cake form and bake for 30 to 40 minutes.
Filling / Topping:
- Mix the softened butter with the cream cheese in a bowl and gradually add the powdered sugar, beating very well.
- Add the orange zest and whip until creamy.
- If the cake is cool, cut it in two layers, add the icing on top of the first layer, add the other layer on top and cover it with the icing.
- Garnish with orange zest and serve.
Adapted from a Recipe by: bolinhodecoco.blogspot.com
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the eggs in the recipe for something else?
Yes, you can substitute the eggs with unsweetened applesauce or mashed bananas. Use 1/4 cup of applesauce or 1/4 cup of mashed bananas for each egg. Keep in mind that this may alter the texture slightly but should still yield a tasty cake.
How should I store the orange and butter cake after baking?
Once the cake has cooled completely, you can store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week or freeze it for up to 2 months. Just make sure to wrap it well to prevent freezer burn.
What should I do if my cake is too dry after baking?
If your cake turns out dry, it might be due to overbaking or using too much flour. You can brush the cake layers with a simple syrup (equal parts water and sugar heated until dissolved) or a little orange juice to add moisture before applying the icing.
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