MOIST ORANGE BUTTER CAKE RECIPE RECIPES

Steps:

• In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
• Add the egg yolks, one at a time, and mix until each is completely incorporated before adding the next.
• Add the orange zest and orange extract and mix to combine.
• To this, add the flour and orange juice in the sequence flour-juice-flour-juice-flour, mixing until the flour has just been incorporated. Set this aside.
• In a clean mixing bowl, whisk the egg whites until foamy.
• Gradually, add caster sugar, all the while whisking, until stiff peaks form.
• Beat 1/3 of the meringue into the egg yolk mixture.
• Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streaks remain.
• Transfer the batter into a lined and lightly greased 8-inch round baking pan. Smooth the top as best as you can.
• Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
• Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
• In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.