Baking is quite new to me. I started baking recently and gaining much confidence in baking. I haven’t tried any recipes on my own so far but trying out some easy baking recipes from other blogs. This Eggless Orange sponge cake recipe I tried from here, and it turned out extremely well. The addition of orange zest adds an excellent flavor to the sponge cake. If you are looking for a super-soft, spongy eggless, butterless cake, then you should definitely try this orange cake. We are using condensed milk in this orange cake recipe. This gives a soft and smooth texture to the cake. Usually many people who eat cake with eggs, say, that eggless cake witll be dense. Trust me, this eggless orange sponge cake was super soft and moist. I made this for my daughter’s friends who visited us during hoilidays. They relished it and the cake got over in no time. I made this Eggless cake in an Oven, but if you want to make this in a pressure cooker, you can check out my Eggless pressure cooker cake recipe. It turns out very well in cooker too. You can make this cake for birthday parties, get togethers and other small occasions at home. I remember we once made this cake for Ganesh chaturthi. The kids group in our apartment wanted to celebrate Lord Ganesha’s birthday by cutting a cake. This is a perfect beginner baking recipe. No complex methods or steps involved in this recipe. You can also check out my Eggless carrot cake with an amazing toffee sauce, Eggless donut mug cake, Eggless double chocolate cake.
Pre heat the oven @160 degree C for 10 mins.Sift the baking powder, baking soda and the All purpose flour to ensure even mixing.
In a bowl add the condensed milk, orange juice, powdered sugar, butter(keep in room temp) or oil(if using), vanilla essence and lemon juice.
Whisk this well till they get combined well.
Grease the baking pan with butter and dust it with little flour.Alternatively, you can put a butter paper too.
Make a dent in the flour mix and pour in the whisked wet ingredients.Do not over mix.Add the orange zest to this.
Pour this on the greased tin and tap it gently to remove air bubbles if any.
Bake this for 25-30 mins at 160 degrees until the crust turns into nice golden brown colour or insert a tooth pick in the centre of the cake and it should come out clean.Mine got baked in 22 minutes.
Take out from the oven and after 2 mins invert them in a wire rack and allow it to cool completely.Make it into small squares and can be stored in air tight containers.
I used both the version of adding oil and butter. Both turned out so good.I took juice from fresh oranges and if you are using store bought orange juice, reduce the quantity of sugar to 1 tbsp.. Eggless orange sponge cake stays good at room temperature for 2 days and in the refrigerator for a week.
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