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Zesty Citrus Cake

The moist and spongy cake made with fresh orange and lemon. 

Ingredients

For Cake

  • Orange Juice - 120 ml
  • Lemon Juice - 50 ml
  • Vegetable Oil - 100 ml
  • Orange Zest - 1 tsp
  • Lemon Zest - 1 tsp
  • Egg - 3 medium size
  • Sugar - 1 cup
  • All-purpose Flour - 1.5 cups
  • Corn Flour - 1/2 cup
  • Baking Powder - 1 tsp
  • Baking Soda - 1/4 tsp
  • Salt - a pinch

For Icing

  • Orange Juice - 1/4 cup
  • Lemon Juice - 1/4 cup
  • Corn Flour - 2 tsp
  • Castor Sugar - 5 tbsp
  • Whipping Cream - 300 ml
  • Orange Zest - 1 tsp
  • Lemon Zest - 1 tsp

Preparation Method

Cake

  1. Grease a 9 inch cake tin with butter and dust with flour and keep aside.
  2. Pre-heat the oven at 180 degree C for 10 mins:
  3. Sieve together all-purpose flour, corn flour, baking powder, baking soda, and salt; keep aside.
  4. Add eggs to a large dry glass bowl and whisk till it become creamy (you can use electric beater or whisk. I used whisk).
  5. Add sugar and whisk till sugar dissolve completely.
  6. Add orange juice, lemon juice, oil and whisk till it become smooth.
  7. Gradually add the dry ingredients and combine with the help of spatula by cut-and-fold method.
  8. Add lemon zest and orange zest; mix well. 
  9. Pour the batter to the prepared cake tin, tap 2-3 times to remove the air bubbles.
  10. Bake in the preheated oven for 30-35 mins at 180 degree C. (After 30 mins: insert a tooth pick to the center of the cake and check, if it comes out clean the cake is ready; otherwise bake for another 5-10 mins:)
  11. Take out the cake from oven and allow to cool down for 10 mins:. Then remove from the cake tin and keep in a wire rack to cool down completely.

Icing

  1. Pour lemon juice and orange juice to a sauce pan, add corn flour and combine well without any lumps.
  2. Add 2 tbsp sugar and boil stirring continuously till it become thick.
  3. Remove from flame and keep aside to cool down. Refrigerate the mixture for 1 hour.
  4. Transfer the whipping cream to a large chilled glass bowl, gradually add 3 tbsp sugar and beat till stiff peaks formed.
  5. Beat the refrigerated orange juice-lemon juice-corn flour mixture and add to the whipped cream; whip in medium speed till it incorporate to the cream.
  6. Add lemon zest and orange zest, mix well using a spatula and keep aside.

Assembling the cake

  1. Level the top of the cake and trim the sides to remove the crust.
  2. Apply even layer of icing cream on the sides and top and level with palette knife.
  3. Decorate the cake with orange or lemon slices or as required.
  4. Refrigerate the cake at least for 1 hour before serving.
  5. The super moist and refreshing Zesty Citrus Cake is ready to slice and enjoy.

Notes:

  • I used 250ml measuring cup to measure the dry ingredients. The dry ingredients was measured by packing the cup and levelling the top.
  • Make sure to squeeze out the fresh orange juice and lemon juice and to use fresh zest.
  • You can add more quantity of lemon zest and orange zest, if you like the citrus flavor.
  • The cake batter will be of loose consistency but don't worry, once baked the cake will be moist and spongy.
  • Make sure that the cake is cooled down completely before applying the icing.
  • Refrigerate the bowl and whisk for 30mins: before preparing the whipped cream. This will help to easily stabilize the cream.

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