Treat the kids to this deliciously light and zesty butter cake with orange-flavoured icing.
Ingredients
- Light olive oil spray
- 200g butter, at room temperature
- 155g (3/4 cup) caster sugar
- 2 teaspoons vanilla essence
- 3 eggs
- 60ml (1/4 cup) fresh orange juice
- 65g (1/4 cup) sour cream
- 250g (1 2/3 cups) self-raising flour
- 40g (1/4 cup) plain flour
Orange icing
- 60g butter, at room temperature
- 80g (1/2 cup) pure icing sugar, sifted
- 1 teaspoon finely grated orange rind
- 2 teaspoons fresh orange juice
Method
- Step 1Preheat oven to 180C. Spray a 28 x 30cm rectangular cake pan with oil. Line base and 2 long sides with non-stick baking paper.
- Step 2Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add vanilla and beat until combined. Add the eggs, 1 at a time, beating well after each addition. Transfer to a large bowl.
- Step 3Use a large metal spoon to fold in orange juice, sour cream and combined flour, in alternating batches, until just combined. Pour mixture into prepared pan and smooth the surface. Bake for 30-35 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside to cool slightly before transferring to a wire rack to cool completely.
- Step 4To make the orange icing, use a clean electric beater to beat the butter until soft. Gradually add the icing sugar and beat until pale and creamy. Add the orange rind and orange juice and beat until just combined.
- Step 5Spread the icing over the cake and cut into pieces.
- Author: Kerrie Ray
- Image credit: Sam McAdam
- Publication: Australian Good Taste
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