Wednesday, December 5, 2007

Orange Cake

I'm just turned "27" today ! * LOlz * I'm happy as many of my own friends are about marching forward to 28! but, I'm on the other way! hahahahhahahahhaha...punch me la punch me la! hahahaha ;D

Some story behind this cake! This cake requires a 20cm bake tin! But me, being so 'smart ass' in the first place, i used 16cm!!! and this cake turned out like a "Giant Souffle"!!!! hahahahha, so cute!!!! I'm so excited and told myself hah! this time sure success one!!
* AIks * Things always never go in that way! When I turned it over, half of the middle are uncooked!!! and the batter flow like volcano !! hate it ! I was thoroughly disappointed!!!
I told myself I must "RE-BAKE"!! as this is going to be my birthday cake~~~!!!!

so, i quickly resift my flour, wasted another 3 eggs!, mix & bake again!
Thank you so much to Kitchen's Life-guard Angels around me! hahahaha, I MADE IT!!!! I MAAAAADE IT !
I'm quite satisfy as the surface of the cake turned out well.

and see, it rose well too!

Dang dang danG! My 1st Orange Cake for 27th!
both my sis says it's Good!!! * Giggle *

Ingredients [Beat and Bake Orange cake]
2cups all-purpose flour ( I used superfine flour)

1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups white sugar
1/2 cup milk
1/2 cup fresh orange juice
1/2 cup vegetable oil
3 eggs, beaten
1 1/2 teaspoons grated orange zest (I put more!)

6 tablespoons butter softened
2 cups confectioners' sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 teaspoon grated orange zest


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 20cm round cake pans. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside. Sift flour, salt and baking powder into a large bowl. Mix in sugar.
Make a well in the center and pour in the milk mixture. Stir until thoroughly combined. Pour batter into pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make Orange Butter Frosting:
Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 easpoon orange zest.


Tony Hii said...

A belated birthday wish to you. Your blog gives me a lot of light moments browsing through. Girl, keep it up!

ekeng said...

Happy Birthday to you Denise..Wish all your dream come true..Can i have a slice of orange cake?

Terri @ A Daily Obsession said...

happy birthday denise! may u have a wonderful year ahead, full of love and joy :)

WoMbOk™♂ said...

Hey Denise :)

Happy besday~ hope you had a good one.

Happy Homebaker said...

Hi Denise, happy birthday!!!
I am one cycle older than you! hehe! How I wish I am only 27 ;) I love your birthday cake, will love to try it!

angel said...

Hi denise,
i wanna know what is confectioners' sugar? is it different from icing sugar and castor sugar?? thanks.

Denise said...

Angel :
hehe, Confectioner's sugar same with Icing sugar, also known as powdered sugar sometimes ( dusty white that one)

Castor sugar is those very fine one ( like mini diamond) , which we used to make Coffee ~~~ hehe

angel said...

Hi denise,

thanks for ur info. but why ah, after putting the cake in the fridge overnight, the frosting become harden?? ;o..

btw, the cake taste reallyy good.. got orangy taste.. hehe ;P

Denise said...

* LOlz *
The frosting is made of "Butter"
ur chunk of butter will also get harden in the fridge rite? heheheh.... same theory
Anyways, mine also get harden! and that's why I dint really apply the whole cake with that ~;D

angel said...

oh ok thanks ;P..
bcoz previously the cakes i bake never go harden like that.. mayb because we used to bake it the same day we wanna eat it.. the orange cake was baked a day earlier.. thats why, now i know;P.. thanks for ur help.....

ThE st0ry beHinD the ShELL

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