Moist Orange Cake

I must admit I am a lousy blogger, I have a huge back load of recipes to be uploaded. I tried this cake in Feb, when oranges were available in abundance and I am blogging it now. This orange cake turned out to be delicious. It can be eaten with or without the sauce mentioned in this recipe, it is yum either way.

Preparation time: 20 minutes
Baking time: 45-50 minutes at 180 degree C
Serves  6 to 7

Ingredients:

• 1 ¾ cup all purpose flour or maida
• 2 tsp baking powder
• a pinch of salt
• 1 cup castor sugar
• 1 cup butter softened
• 3 eggs separated
• 1 cup hung curd
• 1 orange’s zest

For the tangy sauce

• 1 ½ cup castor sugar
• ¾ cup fresh orange juice
• ¼ cup lime juice
• 1 tbsp butter
• ¼ tsp vanilla extract

Grease and dust an 8 inch baking tin and set aside. Preheat the oven at 180 degree C.

Sift together flour(maida), baking powder and salt and set aside. In a bowl beat the egg whites until peaks are formed. In another bowl beat butter and sugar together until fluffy. Add the egg yolks and curd. Beat and add the zest. Keep beating till it is light and fluffy.

Now stir in the flour mix. Once flour mix is completely incorporated, gently fold in the egg whites.

Pour the cake mix into the greased and dusted tin. Bake at 180 degree C for 45-50 minutes or until a tooth pick inserted comes out clean.

To make the sauce put all the ingredients together in a sauce pan and bring to a gentle boil over medium heat and let it cook for 3-4 minutes. Let it cool.

To serve, drizzle the sauce over the cake. Garnish with any fruit of your choice. Serve warm and enjoy.