Soft, fluffy and light! That’s how I would describe this little piece of heaven 🙂
Presenting Eggless orange sponge cake with condensed milk and fresh orange juice. I bet you will be surprised by its texture.
Here you go – Eggless Orange Cake
All purpose Flour / Maida – 1.5 cups + 1 tsp for dusting the pan
Baking soda – ½ tsp
Baking powder – 1 tsp
Sugar – 3 tbsp
Orange Zest – 1 tsp
Vanilla essence – ¼ tsp
Condensed Milk – ½ can (of 14oz pack)
Fresh orange juice – ½ cup (i used the juice of 4 cutie oranges)
Butter or oil – ½ cup
Apple cider Vinegar – 1 tbsp
Dry Fruits – 2 tbsp – coursely powdered mix dry fruits (optional)
Preheat the oven at 350°F. Grease a cake pan with oil and dust it with flour.
In a large mixing bowl, sieve the maida, baking powder, baking soda and mix well. Add the dry fruits powder and Keep it aside.
(above pic is the dry fruits powder which I store in an air tight container for various other recipes)
In another bowl, mix all the wet ingredients – Condensed milk, butter (at room temp), freshly squeezed orange juice, apple cider vinegar, vanilla essence and sugar.
Now add the mixed wet ingredients to the flour mix. Add slowly and gently fold the mixture to making sure there are no lumps in the cake mixture.
Add the cake mix to the greased pan and tap gently to release any air bubbles.
Bake in the preheated oven for about 20-25 minutes. Make sure to check once after 15 or 20 mins by inserting a tooth pick. If the tooth pick comes out clean then the cake is baked well.
I baked for about 25 minutes. (The baking time would differ for each oven)
Allow the cake to cool and serve plain or you can also sprinkle some powdered sugar on top to enhance the taste.
* You can add more condensed milk if you need a very moist and juicy textured cake.
* This recipe gives you a mildly sweetened cake. Make sure to adjust the sugar quantity if you are looking for a sweeter version.