eggless orange cake with frosting | egg less recipe
EGGLESS ORANGE CAKE WITH FROSTING
INGREDIENTS:
1. Cake flour - 200grams
2. Baking powder - 1/2 tsp
3. Baking Soda - 1tsp
4. Salt - 1/2 tsp
5. Sugar - 170 grams - 3/4 cups
6. Curd/ yoghurt -120ml - 1/2 cup
7. Orange juice (freshly squeezed) - 180ml - 3/4 cups
8. Vegetable oil - 120ml - 1/2 cup
9. Orange zest - 1tbsp
10. Vanilla extract - 1tspn
11. White vinegar - 1tspn
FOR FROSTING:
1. Cold Whip cream (Dairy or Non dairy) -180ml
2. Orange Jam/ Preserve - 4tbsp
3. Orange food colouring - as needed
4. Icing sugar (only when using diary whip cream) - 100grams
5. Orange juice - 70ml
OTHER INSTRUCTIONS:
1. For cake flour combine all purpose flour and corn flour as below:
All purpose flour - 180grams (or 1+1/3 cups) and Corn flour - 20grams (or 3tbsp)
2. Grease and line and dust two 8 inch round pans
3. Pre heat the oven to 180C/ 350F for 10min
4. Make sure all the ingredients are at room temperature for baking a cake
5. Ensure all the ingredients used for frosting are chilled
6. I would personally suggest to bake the cakes in two separate pans rather than baking in one and later slicing them into layers for frosting as eggless cake are really fragile to handle
7. I have used Non -diary whip cream hence did not add sugar, if using Diary whip cream add 100grams of icing sugar while whipping the cream
PROCEDURE:
For Cake:
1. In a Large mixing bowl, combine sugar and all the wet ingredients (Oil, Curd, Orange juice, vanilla extract, White vinegar, orange zest)
2. In a separate bowl combine all dry ingredients - cake flour, baking soda, baking powder, salt
3. Now sift in the dry ingredients into the wet mixture. Combine using a spatula or a whisk till well blended. Do not over mix
4. Transfer the batter into the prepared tins in almost equal proportions
5. Bake then at 180C/ 350F for 40-45 min or till the tooth pick inserted comes out clean
6. Let the cakes cool in the tin for ten min and then loosen up the edges using a knife. De-mold the cakes onto a wire rack, remove the parchment paper and let them cool completely before frosting
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