1 cup cake flour plain
1 cup castor sugar
1 teaspoon baking powder
Zest of one orange
3 eggs
1/2 cup milk
3 tablespoon orange juice
2 tablespoons castor sugar (extra)
Preheat oven to 180C
Melt butter.
Combine all dry ingredients with orange zest and put aside.
In a mixer whisk eggs until light and fluffy; approx 5 minutes.
Slowly pour in melted butter and continue whisking for 1-2 minutes
Turn whisk to low and gradually pour in dry ingredients and zest.
When just combined add milk and orange juice and fold with spatula. Once combined pour the mixture into a funnel springform cake tin that has been greased well.
Bake in oven for 45 minutes. Remove and cool on wire rack.
While cooling add remaining 2 tablespoons of orange juice and extra sugar in a small saucepan, sir on high heat and bring to the boil. Boil for 2 minutes then remove and brush syrup over orange cake.
Melt butter.
Combine all dry ingredients with orange zest and put aside.
In a mixer whisk eggs until light and fluffy; approx 5 minutes.
Slowly pour in melted butter and continue whisking for 1-2 minutes
Turn whisk to low and gradually pour in dry ingredients and zest.
When just combined add milk and orange juice and fold with spatula. Once combined pour the mixture into a funnel springform cake tin that has been greased well.
Bake in oven for 45 minutes. Remove and cool on wire rack.
While cooling add remaining 2 tablespoons of orange juice and extra sugar in a small saucepan, sir on high heat and bring to the boil. Boil for 2 minutes then remove and brush syrup over orange cake.
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