This is one of my favourite cake recipes to make as it is so easy and moist. I remember making this orange cake for the first time when I was 13-years-old. I attended home science class and watched my teacher demonstrate how to make a cake during one of the lessons and I remember being inspired by it and decided to make one after school that day. I rang mum who was at work for the recipe and was determined to make it on my own. I could not find the hand mixer, hence just used a wooden spoon to mix the sugar and butter (trust me, it is hard work) till it was fluffy. I remember feeling so proud afterwards and a sense of achievement. If you have been to my parent’s home in Klang for Christmas, then this was one of the cakes you tasted. This tasty cake is also my dad’s favourite (after Sugee Cake).
If you are wondering why I have baked it in a heart-shaped cake tin…well, my mum had a heart-shaped cake tin at home which I often used to bake this recipe in hence I have followed the same and used the Masterclass Heart Shaped Spring Form Cake Tin for the blog.
The secret to the cake being so soft and moist is due to the egg yolks being added first followed by the egg whites which are beaten until soft peaks. This gives the cake the lightness and makes it moist.
This recipe if from my mum’s recipe book and one which I still make until today. My family and I love cake but often worry about the calories hence you will notice that most of my cakes tend not to have icing on them, so I feel less guilty about baking and eating them. This recipe is super delicious and I can easily eat half of the cake on my own (so be warned if you are living on your own… would recommend making this only when you have family or friends over). Hope you give this recipe a go and let me know what you think of it in the comment section below.
Here’s the youtube video showing how I made this moist and easy orange cake recipe.
Feel free to Pin this image on your Pinterest Account so you can remember to try this
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- 7 oz butter
- 7 oz castor sugar
- 6 eggs
- 8 oz self raising flour
- Juice of 1 orange
- 2 Orange rind
- 1 tsp vanilla
1. Heat oven to 165C. Line and grease cake tin (I have used 22.5cm x 21.5cm x 7.52cm or 9"x 8"1/2 x 3" tin)
2. Cream butter and sugar until light and fluffy
2. Separate the eggs. Add in vanilla followed by the yolk of the eggs (one at a time) and mix well
3. Add in orange zest followed by orange juice and mix well
4. Whisk the egg whites until soft peak forms
4. Fold in the flour and alternate it with the egg white.
5. Pour cake mixture into cake tin and bake at 165C for 30-40 minutes. Cake is done when the cake tester comes out clean.
6. Serve as it is or cool the cake and ice it with buttercream icing.
Note: This cake recipe is so versatile, you can change it up by adding 1/2 a cup of nuts into the batter or 1/4 cup chocolate sprinkles