Orange cake - made with oil and without a mixer
Delicious sponge orange cake, very easy to make by hand, with a very tender and juicy crumb.
Servings: 10 portions
Ingredients
- 245 g All-purpose flour (1 ¾ Cup)
- ½ Tsp. Salt
- ¼ Tsp. Baking soda
- 2 Tsp. Baking powder
- 2 Medium eggs (Room temp.)
- 1 Medium egg yold (Room temp.)
- 125 ml Natural orange juice (½ Cup)
- Orange zest
- 125 ml Milk (½ Cup)
- 125 g Sugar (⅔ Cup)
- 125 ml Sunflower oil (½ Cup)
- 1 Tsp. Vanilla sugar or vanilla extract
Instructions
- Preheat the oven to 160°C / 320°F.
- Prepare a 25cm bundt cake pan with butter or non-stick cooking spray.
- In a bowl sift the flour, baking powder, salt and baking soda. Mix and set aside.
- In another bowl add the eggs, yolk, vanilla, orange juice, milk, oil, orange zest and sugar. Mix well.
- Transfer the liquid ingredients over the dry ingredients and mix until everything is moistened and there are no lumps(do not over mix.)
- Transfer to prepared pan and bake in preheated oven for about 1 hour. (See notes 3)
- Once baked, let rest on a wire rack for10 minutes.
- Unmold onto rack and let cool completely to room temperature.
- Once cold it can be sprinkled with icing sugar before serving.
Notes
- You can use only orange juice if you prefer, in this case you need a total of 250ml of juice (1 Cup)
- It can be canola or corn oil instead of sunflower oil, or any neutral cooking oil.
- The baking time is always indicative, it depends on each oven and the material and shape of the mold used.