I've tried this recipe out for a long time now and it really works.
The Ingriedients below make one 2 pound cake.
1/4 cup Milk
1/4 cupOrange Juice
3/4 cup Caster Sugar
1.5 cups Self Raising Flour
Orange Zest - from 2 Oranges
One Pinch of Salt
One Drop of Vanilla Essence
Put the Waxing/Baking Paper into the tin. Lightly butter the insides of paper/tin by using the wrapping paper of the butter.
Turn on and Preheat the Oven to 180C.
sure the ingredients are at room temperature - otherwise they don't gel
so well. This applies esp to the butter. If the butter is stone cold - a problem in Melbourne's colder months -
it will take forever for it to be mixed in with sugar.
1.Make sure Butter is at room temp - soft to the touch; if not
microwave it for 5 seconds. Cream the Butter and the Sugar ONLY. Stir
them around til the Sugar is fully mixed in with the butter and you get
that lovely yellow texture look. Don't stir for too long (like 30
minutes) to avoid the butter changing back to oil. Throw in a pinch of
Step 2.Add Eggs and Stir that in well. Turn on and Preheat the Oven to 180C.
3.Add half a cup of Milk now. Stir well. You can also add in a small
teardrop of vanilla essence. Or if you want you can do this when you
pour the flour in.
Step 4 Sift the SR Flour and add it in.
Once you have added the flour don't stir it around too much. Do this manually by hand and not by machine. As you stir
it - add in the *half cup of orange juice (OJ) and the orange zest
(taken from 2 Oranges). I like to add in chopped sliced mandarin skin.
Do not mix the milk and the orange juice simultaneously because the OJ makes the milk curdle.
on Orange Zest - do yourself a favor and get a nice hand held Orange
Zester that can really scrub away at the orange skin. I bought mine from
Kmart - a Swiss made one that cost $10. Its fantastic! The trick is to
remove the orange part of the skin without getting the white stuff,
which like the seed, makes it bitter.
I also like to throw
in one Mandarin skin as well but I make sure I remove as much of the
white part of the skin as possible. Remove all seeds - they make it
(Note on OJ - I don't like adding the milk
together with the OJ on account of the juice causing the milk to curdle.
So I like to add the OJ and rind last as I'm stiring the flour in.
Step 5: Pour the cake mix into the baking tins. Then place them into the oven.
6: Wait 40 minutes. Open the Oven door and use a small skewer (like a
satay stick) to poke into the cake's interior. Examine the skewer - if
wet soggy lumps of unbaked cake mix cling to it then close the oven door
and bake it for another few minutes. If its done, the skewer should
pull out fairly cleanly.
Step 7: Once its done - take the
cake out of the oven and take out the cake from the tin immediately to
prevent residual baking. And let it cool. Warning. If your cake did not
bake properly - it will disintegrate as you dump it out of the tin.
That's why you need to use that wooden skewer to test it.
you don't have Orange Juice or Oranges - I guess you can use Orange
Marmalade. Perhaps 4?
tablespoons of OM should be ok (I'm really not sure). You should need to
be careful adding that sort of stuff as the more liquid/sugar you put
inside - the wetter the cake will be etc..)
prefer to double up on this recipe because butter is usually sold in
250g blocks - its also easier to measure half cups rather than quarter
cups. But you will get two 2 pound cakes out of this. So you need two separate cake tins.
So if you use a 250g block. You need
Two baking tins
1.5 cups Sugar
0.5 cups Milk
0.5 cups Orange Juice
2 tablespoons Orange Zest (or the zest from two Oranges)
3 cups Self Raising Flour, Sifted
1 small teaspoon Vanilla and salt
Note: Make sure you do not add extra flour.