Orange cakes are certainly one of my favorites. There are numerous orange cake recipes, all of which I enjoy. Now the blog’s large list of orange cake recipes has become much longer. This orange cake with mascarpone icing is light, airy, and quick to prepare. The recipe calls for orange juice and orange zest, both of which add a lot of flavor to the cake. This orange cake with mascarpone icing is for you if you like simple orange sweets as much as I do!
- 2 cups (240g) all purpose flour (maida)
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- 1 tablespoon (6g) fresh orange zest
- ¾ cup (180mL) vegetable oil
- 1 cup (200g) castor sugar
- 4 eggs
- ¾ cup (180mL) fresh orange juice
FOR THE FROSTING-
- ½ cup (113g) lightly beaten mascarpone cheese
- 1 cup (225g) whipped cream
- 1 teaspoon (5mL) vanilla extract
- Preheat the oven to 180 degrees Fahrenheit. Using parchment paper, line a 9-inch round cake pan.
- Combine flour, baking powder, baking soda, and orange zest in a medium mixing basin.
- Using an electric mixer, whisk the oil and sugar together in a large mixing basin until light and pale. In a low-speed mixer, beat in the eggs one at a time.
- Fold in the flour mixture and orange juice alternately, beginning and finishing with the flour mixture. Do not overmix; mix just until incorporated.
- Fill the cake pan halfway with batter.
- Using a spatula, smooth the top. Preheat oven to 180°C and bake until a toothpick inserted in the center comes out clean. It should take around 30-40 minutes to complete.
- Fold the mascarpone cheese and vanilla essence into the whipped cream for the icing. Cover the cake with icing after it has totally cooled. Dehydrated orange slices and blueberries can be used to decorate the cake.
- Your mascarpone-frosted orange cake is now ready!
Source: Bake with ShiveshDon’t miss interesting posts on Onnewslive