I
usually make eggless orange biscuit cake and its our family favorite too. But this time I tried an eggless, butter less orange sponge cake recipe using fresh orange juice.This recipe is without condensed milk, curd and it’s a vegan version too. I referred this recipe and used cooking oil to achieve the softness. Cake came out very well with bursting orange flavor. I loved its color, texture, flavor and above all it was like pillow soft to touch and eat. I was completely satisfied with the result and patted myself for this successful baking.
I am happy and double confident that this cake is going to be a super hit among my family members. I am waiting for Raksha to come back from school and taste it. I guess this cake can be made with wheat flour too. I must give a try. Lets see how to make this easy, low fat vegan orange cake recipe with stepwise pictures.
Eggless orange cake recipe
Eggless orange cake recipe without egg, butter, cream, condensed milk and curd.
Cuisine: Indian
Category: Baking
Serves: 10
Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes
1 cup = 240 ml
- All purpose flour/Maida – 1.5 cups ( Heaped)
- Baking powder – 1/2 tsp
- Baking soda – 1 tsp
- Sugar – 3/4 cup
- Orange juice – 1 cup (Use fresh juice for best results)
- Cooking oil – 1/3 cup ( use odourless oil, I used sunflower oil)
- Salt – a pinch
- Orange zest – 1/2 tsp (Use grated skin)
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- In a wide bowl, sieve the maida, baking powder, soda and salt. Mix well. Add the orange zest to it. ( I grated the skin of orange and mixed with the flour) Set aside. Grease a baking pan with oil or butter and sprinkle the maida all over the pan. Keep aside.
- In another bowl, mix the sugar,oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well.
- Add the flour to the oil mixture and mix it with a spatula or whisk in one direction. Do not over beat the mixture. Cake will not rise.The batter should fall like a ribbon. This is the right consistency.
- Preheat the oven in convection mode at 180c for 10 minutes. Pour the batter in the baking pan and pat its bottom once for even distribution of batter. Now bake the cake in convection mode at 180c for 30-35 minutes. Check the cake by inserting a tooth pick in the center of the cake after 30 minutes. If it comes out clean or with little crumbs, cake is done. If you find the wet batter in the tooth pick, bake the cake for 2-3 minutes more. Invert the pan in a plate after the cake is cooled down. Cut into slices and enjoy with Tea.
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Note
- Please adjust the timing based on the convection oven..
- You can replace oil with softened butter.
- You can also use store bought orange juice but cake flavor will be less.
- No need to use water,curd or milk.Orange juice would do.
- Do not invert the cake as soon as you bake. Cake will break. If the cake doesn’t fall off easily, bake it for 2 more minutes.
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Enjoy this cake for your tea time. Tastes awesome !
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