Vanilla And Orange CakeThis month, at The Cake Slice Bakers, the four recipes selected from the book World Class Cakes by Roger Pizey which we are currently baking from are ;
Lemon Drizzle Apple StreuselVanilla and Blood Orange CakeDevil's Food Cake
Members can choose any of those cakes to bake, and my choice is Vanilla and Blood Orange Cake. I have however replaced blood orange with regular orange.
The full recipe is baked in a 8" pan. I've made half a recipe and bake the cake in a 5" round cake pan. For such a tiny cake, the amount of butter is half a cup (which I thought is quite a lot!), so I've used 100gm, wanted to use only 80gm but decided to reduce only 25gm from the half cup instead, and have reduced the sugar to 1/4 cup, taking into account that there is caramel at the top of the finished cake.
The caramel is first made by melting sugar in a saucepan (for the caramel, I've used 1/4 cup instead of 1/3 cup) and stir until the sugar has completely melted to a caramel. Immediately pour the caramel into the cake pan and place a sliced orange in the centre.
The batter is made by creaming sugar (I've used 1/4 cup), eggs and seeds from a vanilla pod, until light and fluffy, and doubled in volume, about 5 minutes. Fold in melted butter, orange zest, orange juice, mix to combine, and lastly the flour, in two batches. Pour batter into the prepared pan over the caramel and bake in a preheated oven.
According to the recipe, this cake is baked in a low temperature at 325F for 30 minutes. I have however baked at 350F and it took 35 minutes until the cake is done baking.
Invert the cake onto a plate so that the caramel with the orange is now the top. Let cool and serve.
Cake is very moist, and soft. I am so glad that I have reduced the sugar, as this is quite sweet with the caramel. I thought that this cake could do with a little less butter. I like the orange slice and the bits of vanilla seeds throughout. My overall review for this cake, not great, but nice.
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