The beauty of this Light & Airy Orange Cake lies in its simplicity. The freshly squeezed orange juice and zest infuse the cake with a vibrant citrus aroma and flavor, while the fluffy egg-sugar mixture ensures a cloud-like texture in every bite. It’s not overly sweet, allowing the natural tanginess of the orange to shine through. A sprinkle of powdered sugar on top adds a touch of elegance, making this cake a stunning centerpiece for any occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients
- 3 large eggs
- Pinch of salt
- 200 g (1 cup) granulated sugar
- 120 ml (½ cup) freshly squeezed orange juice
- Zest of 1 orange
- 120 ml (½ cup) vegetable oil
- 200 g (1 ⅔ cups) all-purpose flour
- 2 tsp baking powder
- Optional: powdered sugar for dusting
Instructions
- Prepare Your Workspace
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper. Ensure all ingredients are at room temperature for the best results. - Beat the Eggs
In a large mixing bowl, crack the eggs and add the pinch of salt. Using a hand mixer or stand mixer, beat the eggs on medium speed until they turn pale and frothy, about 2-3 minutes. - Incorporate the Sugar
Gradually add the sugar while continuing to beat the egg mixture. Whisk on high speed until the mixture becomes thick and forms ribbons when lifted, about 5 minutes. This step is key to achieving the light and airy texture of the cake. - Add Orange Flavor
Reduce the speed to low and slowly pour in the orange juice, orange zest, and vegetable oil. Mix until fully combined, taking care not to deflate the batter. - Sift the Dry Ingredients
In a separate bowl, sift together the all-purpose flour and baking powder. Slowly add the dry ingredients to the wet mixture in three additions, folding gently with a spatula after each addition. Use a gentle folding motion to retain as much air as possible in the batter. - Bake the Cake
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cake should have a golden top and spring back lightly when touched. - Cool and Serve
Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Dust with powdered sugar before serving for a simple yet elegant finish. - Enjoy your homemade masterpiece!
