Orange Pour Over Cake is not just any dessert; it’s a delightful creation that combines the refreshing citrus notes of orange with a moist, fluffy cake base. Perfect for afternoon tea or a sweet end to a family meal, this cake is easy to make and extremely satisfying. Let’s dive into how you can whip up your very own Orange Pour Over Cake!
What You’ll Need for Orange Pour Over Cake
To bake this scrumptious cake, gather the following ingredients:
- 180 g all-purpose flour (1 ½ cups)
- 170 g sugar (¾ cup)
- 20 g potato starch (2 tablespoons)
- 100 ml peanut oil (1/3 cup)
- 3 eggs
- 50 ml water (3 tablespoons)
- 1 sachet baking powder for sweets (around 10 g)
- 500 ml orange cream (2 cups)
Directions for Orange Pour Over Cake
Follow these simple steps to make your Orange Pour Over Cake:
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Grease and flour a cake pan with a diameter of about 24 cm (9 inches).
- In a large bowl, combine the eggs and sugar. Beat with electric whisks until the mixture is light and frothy.
- Add the peanut oil and 50 ml of water to the egg and sugar mixture, mixing well.
- In another bowl, sift together the flour, potato starch, and baking powder.
- Slowly add the dry ingredients to the wet mixture, stirring gently until you achieve a smooth batter.
- Pour the batter into the prepared pan and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes, then carefully unmold it onto a plate.
- Once the cake is completely cool, pour the orange cream over the top, allowing it to drip down the sides.
How to Serve Orange Pour Over Cake
To serve your Orange Pour Over Cake beautifully, consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. This adds a delightful creaminess that complements the tangy orange flavor. For an extra special touch, sprinkle some fresh orange zest on top for a pop of color and added citrus aroma. Beautifully slice the cake, and watch your friends and family enjoy.
Tips for Orange Pour Over Cake
- Experiment with Flavors: To give your cake a unique twist, try adding a teaspoon of vanilla extract or a pinch of cardamom to the batter.
- Storage: Store your Orange Pour Over Cake in an airtight container at room temperature for a maximum of 3 days to keep it fresh.
- Make it Moist: If you prefer a moister cake, you can add a bit of yogurt or sour cream to the batter.
Orange Pour Over Cake FAQs
1. Can I use a different type of oil?
Yes! You can substitute peanut oil with vegetable oil or canola oil. Just ensure it has a mild flavor.
2. What if I can’t find orange cream?
You can use a store-bought orange glaze or prepare a simple mix by blending fresh orange juice with some powdered sugar to achieve a versatile pourable consistency.
3. Can I make this cake in advance?
Absolutely! You can bake the cake one or two days ahead, just keep it covered until you’re ready to serve it. Pour the orange cream right before serving for the best presentation.
Give this Orange Pour Over Cake a try, and let the tempting citrus flavor brighten your day! Happy baking!
Orange Pour Over Cake
A delightful cake that combines the refreshing citrus notes of orange with a moist, fluffy base, perfect for afternoon tea or family meals.
Dry Ingredients
- 180 g all-purpose flour (1 ½ cups)
- 20 g potato starch (2 tablespoons)
- 170 g sugar (¾ cup)
- 10 g baking powder for sweets (1 sachet)
Wet Ingredients
- 100 ml peanut oil (1/3 cup)
- 3 eggs
- 50 ml water (3 tablespoons)
- 500 ml orange cream (2 cups)
Preparation
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Grease and flour a cake pan with a diameter of about 24 cm (9 inches).
- In a large bowl, combine the eggs and sugar. Beat with electric whisks until the mixture is light and frothy.
- Add the peanut oil and 50 ml of water to the egg and sugar mixture, mixing well.
- In another bowl, sift together the flour, potato starch, and baking powder.
Baking
- Slowly add the dry ingredients to the wet mixture, stirring gently until you achieve a smooth batter.
- Pour the batter into the prepared pan and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes, then carefully unmold it onto a plate.
- Once the cake is completely cool, pour the orange cream over the top, allowing it to drip down the sides.
For a delightful serving suggestion, pair the cake with whipped cream, vanilla ice cream, or fresh orange zest. Store in an airtight container at room temperature for up to 3 days. For a moister cake, consider adding yogurt or sour cream to the batter.
