What Did I Make?
Why Did I Make This?
It was peak orange season. I had mountains of oranges. To use up the oranges I decided to make an orange cake. In a fit of nostalgia for my childhood Sunday afternoon baking I decided to make a Constance Spry orange cake using a recipe from the 1950’s Constance Spry Cookery Book. That cake was a bit of a disaster.
Over the next few days, frustrated by this failure, I kept thinking about making another orange cake. An orange cake that worked. I didn’t feel like making the Constance Spry cake again as I didn’t really know what I had done wrong so couldn’t fix it. I knew I had some sour cream in the fridge after making a Mexican meal for my sister and I remembered that sour cream makes a great textured cake, so I searched the internet for sour cream orange cake recipes. I chose the Eating Out Loud Recipe because I had all the other ingredients.
What did I buy?
What did I use?
Flour, eggs, sugar, butter, vanilla essence, caster sugar, baking powder, icing sugar, sour cream, orange zest and orange juice.
22 cm springform cake tin (5cm deep)
How did it turn out
I used the standing mixer because my electric hand whisk is really broken.
The cake grew to be enormous and cracked extensively whilst it was baking. I cooked it at the temperature suggested in the blog recipe I used but looking at the cracks it probably should have been at a lower temperature.
I looked at the Eating Out Loud blog to see if they had had problems with the cake cracking while baking. It wasn’t mentioned but I noticed that there were no pictures of the whole cake with the recipe, only pictures of slices of cake. I thought, “Their cake probably cracked as well“. This made me feel better about my cake so I decided to ice it with pride. The icing was very easy to make . The ruby orange juice and peel made the icing light pinkish orang.
As the Eating Out Loud blog promised this cake had a excellent light texture. I think it comes from using sour cream.
It also kept pretty well, which was a good thing because it was pretty large. I would definitely make it again but cook it at a lower temperature maybe 150 degrees centigrade.