Orange Cake

The Silver Spoon for Children; copyright Phaidon Press

Orange Cake

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    7 Tablespoons sweet butter plus extra for greasing the cake pan 2 cups confectioner's sugar
    2 oranges Scant 1 cup self-rising flour
    2 barnyard eggs teaspoon baking powder
    cup superfine sugar


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Turn on the oven to 350ºF. Grease an 8-inch cake pan – run a little butter all over the inside.

    • 2

      Sit the pan on a piece of baking parchment and draw around it, then cut out the round and use it to line the bottom of the pan.

    • 3

      Using the bridge technique, cut one orange in half and then squeeze the juice into a pitcher. You need about 6 tablespoons of juice, so if your orange is really juicy and has more juice than that, you could drink the rest.

    • 4

      Put the butter in a small pan and melt over gentle heat or melt in a small bowl in the microwave. Let cool.

    • 5

      Crack the eggs into a big bowl.

    • 6

      Add the superfine sugar and 1 cup of the confectioner’s sugar and using a whisk (wither hand whisk or electric whisk) whisk until light and fluffy.

    • 7

      Stir in the cooled melted butter.

    • 8

      Sift the flour and baking powder onto the egg mixture, pour over the orange juice, and carefully mix everything together. Pour the mixture into the cake pan.

    • 9

      Using oven mitts, put the pan in the oven and bake for 18 minutes. To see if the cake is cooked, poke a skewer or knife into the middle – it should come out clean. If there is sticky cake mixture on the skewer, put the cake back into the over for 3-4 minutes.

    • 10

      Using oven mitts, take the cake out of the oven. Let cool in the pan and then carefully turn the cake out onto a cooling rack so that it is right way up.

    • 11

      Make the frosting: Using the bridge technique, cut the remaining orange in half and squeeze out the juice. Sift the remaining confectioner’s sugar into a bowl, add the orange juice, and mix together.

    • 12

      Poke a few holes in the cooled cake with a skewer or a fork and then pour the frosting over the top of the cake – it will run all over the cake into the holes, down the sides, and onto the table!

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