When you first learn how to bake you master the art of the humble butter cake, which can form the base for so many variations in flavour. Its one of the easiest and most simple recipes you can learn and the techniques will remain with you for life. Even if you don’t quite master the art of creaming the butter and sugar together rest assured you will still end up with a pretty sound and delicious cake.
I’ve taken a simple butter cake and made a moist orange cake. I was given some beautiful flowers so had to whip something up pretty quickly before they wilted and died. Which they had already started to do, you may be able to just tell from the photos? I also had a couple of oranges laying around so abracadabra, low and behold – an orange cake filled with my favourite – whipped cream!!! You could whip up an orange buttercream instead but I can’t resits the simple pleasures of plain old cream.
Happy Baking xxx
Recipe
CAKE
250g butter
1 cup of caster sugar
4 eggs
2 cups self raising flour
zest of 2 oranges
1 teaspoon vanilla essence
1 cup milk
250g butter
1 cup of caster sugar
4 eggs
2 cups self raising flour
zest of 2 oranges
1 teaspoon vanilla essence
1 cup milk
FILLING
600ml cream
zest of one orange
Pre heat the oven to 180C
Cream the butter and the sugar until light and fluffy, then add the eggs one at a time, beating after each addition. Add the zest, and essence.
Sift in the flour and stir to combine, then slowly add the milk a little at a time while staring until all incorporated.
Pour the mixture into 4 x 20cm lined sponge tins and bake for 30 minutes or until cooked.
Let the cakes cool before turning them out.
Cream the butter and the sugar until light and fluffy, then add the eggs one at a time, beating after each addition. Add the zest, and essence.
Sift in the flour and stir to combine, then slowly add the milk a little at a time while staring until all incorporated.
Pour the mixture into 4 x 20cm lined sponge tins and bake for 30 minutes or until cooked.
Let the cakes cool before turning them out.
To make the filling whip the cream with an electric beater until stiff peaks form. Stir through the zest if using.
To construct, place the cream filling between each of the layers and sandwich together.
I have never made a butter cake but will try this. I always default to victoria sandwich as that recipe has stuck in my head since school over 40years ago!
This cake looks so wonderfully dense and cakey which is how I love my cakes! A truy stunning presentation with the flowers too! You are so talented!!!
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