Orange Cake with Orange Syrup

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Orange flavor cake with orange syrup is an amazing cake. It’s a comfort dessert on cold rainy days and wintery nights. Recently I made this cake for my friends and they loved it. 

In India, I conducted a baking crash course for few ladies who were complete novice in baking. During the class, I came to realize the common mistakes made by amateurs that compromises the quality of the cake. For those who are new to baking and are interested in it but have questions on how to go about it, please go through the tips below.

Common mistakes and how to avoid them

Here are some helpful tips that are very important in making delicious cakes :

• Fresh Flour – it is critical to realize the importance of the fresh flour. Fresh flour makes a beautiful sponge cake. If you use a flour which is few months old  or is stale it will negatively affect the quality of the cake.
• Always sieve the flour that is used for baking cakes with baking powder or baking soda (as indicated in the recipe). This is important as baking powder and baking soda gets incorporated with the flour completely.
• Remove any lumps in the flour. When sieved properly, the flour becomes aerated and light.
• Baking Powder & Baking Soda – Some of my students have made the mistake of using baking powder and soda that are old or stale while baking and have been disheartened with the result, not realizing their mistake. Always use fresh baking powder and bicarbonate soda for best results. Once baking powder and soda packet is opened it should be stored in an airtight jar/container, either glass or plastic or it looses its strength. Baking powder and baking soda are different and serve different purposes. Experienced and amateur bakers alike often confuse them due to their similar names and appearances.
• Egg – Should be fresh and at room temperature when making a cake. When you remove eggs from the refrigerator, let it rest for 30 minutes before using. You can also put it in lukewarm water to bring it to room temperature faster.
• Sugar should also be free of all lumps.
• Vanilla essence – plays a very important role in bakery, especially in making cakes. Most cakes have eggs in it. Some people can’t handle the strong smell of egg. Vanilla essence reduces the smell of eggs. This can be done for almost every cake that has eggs in them. You can also add other flavors along with vanilla essence as per the recipe given. This workaround will not be mentioned in all recipes and you may have to make the call about this on your own based on your preference.
• Butter – Butter should always be used at room temperature or it won’t mix properly with other ingredients. Hence remove the butter from the refrigerator at least an hour before mixing the ingredients. Don’t melt the butter in a pan or microwave it. If the butter melts and becomes liquid you won’t be able to cream butter and sugar, which is an integral part of making a cake.
• Unless specified in the recipe always use unsalted butter.
• Always take spoon measurements as flat spoon measurements instead of heaped ones unless specified in the recipe.
• Preheat the oven for 5-10 minutes before baking the cake. This is an important step. The oven should be preheated to the temperature mentioned in the recipe for baking the cake.
• Properly grease the cake baking container and then lightly dust it with flour before adding the cake batter for baking
• Remove the cake from the container after the cake has sufficiently cooked.
• Home-made self raising flour – The calculation for preparing self-raising flour at home – take 1 cup of refined wheat flour (maida) and add 2 tsp of baking powder to it. Sieve the mixture 6 to 7 times.

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Recipe for the Orange Cake and Orange Syrup

Instructions

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Nutrition Value

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