Eggless Mini Orange Cake | Easy Orange Cake Recipe

Eggless Mini Orange Cake | Easy Orange Cake

Eggless mini orange cake (ऑरेंज केक ) is a soft, fluffy and popular cake variety that loaded with orange flavor. This is easy to make and perfect tea time cake recipe. This is a variation of simple vanilla sponge cake. Its mini size attracts kids. To make it vegan, use oil in place of ghee.

To make eggless orange cake it is necessary to beat sugar and ghee mixture properly till it become light and creamy. You may use salted butter in place of ghee. It is prepared with minimal ingredients like flour, oil, sugar powder and leavening agents like baking powder and baking soda. You may add yogurt or condensed milk as a substitute of egg to make it more fluffier and softer. Here in this recipe I haven’t used any milk substitute. To give orange flavor, I have used orange juice, orange zest and orange squash. If you are skipping Orange squash then take ¾ sugar powder as orange squash has more sweetness in it.

This eggless mini orange cake is soft and pilowy with wonderful delicate taste of orange. The whole process of a cake preparation needs only one bowl. It means that we add all the ingredients to the bowl and mix to make to make cake mixture. If we pay attention to the tips and tricks, it will be a moist and fluffy cake. It is a perfect cake to serve to guests.

So let’s make this mini orange cake.

Ingredient:

½ cup sugar powder

½ cup ghee

1 ½ cup maida (all purpose flour)

1 tsp. baking powder

½ tsp. baking soda

½ tsp. orange zest

1 cup orange juice

2 tbsp. orange squash

Instructions:

Preheat the oven at 350 F/ 180 C for 15 minutes.

Whisk oil and sugar until it becomes light, creamy and fluffy.

Place a strainer over this bowl. Sift maida, baking soda and baking powder.

Add orange zest in it.

Add juice in parts and mix in one direction.

Add orange squash and mix. If batter is thick you can add some more juice.

Grease cake moulds and pour mixture evenly. Tap to even it.

Place them in oven and bake it for 25 – 30 minutes or till a fork or toothpick inserted into cake comes clean out.

Allow the cake to cool down for 10 minutes. Then remove the cake from mould.

Let it cool completely and decorate with whipped cream.

Tips:

Use fresh baking powder and baking soda.
You can store it in refrigerator.
Beat the ghee and sugar until light and fluffy.
You may skip custard powder.
If you are skipping Orange squash then take ¾ sugar powder.

Try other cake recipes:

Eggless Vanilla Birthday Cake Recipe

Choco Walnut Cake

Tutti Frutti and Nutty Cake

Custard Sponge Cake

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