This one is a throwback to childhood favorites; when all you had to worry about whether you were getting a bigger piece than your sisters. Ah, that was life.
Mom’s Recipe totally
It’s straight from Mom’s huge repertoire of awesome dishes. This soft, fluffy cake is unlike any shop made cake and is just mouthwateringly delicious. It’s best had fresh from the oven – hot and oozing that intoxicating baking smell.
Ingredients:
Flour – 1.5 cups (~200gms.)
Baking powder – 1.5 tsp.
Butter – 75gms. (at room temp.)
Sugar – 1.5 cups (~180gms.)
Eggs – 4
Orange – 1
Milk – ¼ cup
Method:
- Sieve the flour and baking powder atleast 3 times. This helps to create a homogenous mixture and to avoid lumps.
- Juice the orange and keep aside.
- Chop ½ of the orange skin into tiny cubes and soak in the milk for 15 minutes.
- In a mixer, mix the sugar and butter together until they are properly blended.
- Add the eggs and blend thoroughly. Pour the mixture into a mixing bowl.
- Next, add the dry ingredients’ mix 3-4 tbps. at a time and mix by hand until you get a nice smooth batter.
- Add the orange juice and the soaked orange zest.
- Preheat the oven at 180°C for 10 minutes.
- Meanwhile, grease your baking tray with oil or butter, pour the batter into it. The tray should be filled upto ¾ height only to allow space for rising.
- Bake for 20-25 minutes until a tester (usually a fork) comes out clean.
Tip: Always be sure to mix in the same direction be it clockwise or anticlockwise. The whole mixing can be done in a mixer or a food processor, but I find mixing by hand is the best at least partially as indicated above.
The orange juice adds a zing to your normal everyday sponge cake and the bits of orange zest gives it additional flavour when you bite into your cake.
This post was written for Blogchatter A2Z challenge; Day 15 – Letter “O”.
