⅓cupOilUse flavorless oil like canola, corn, vegetable or safflower oil
2tablespoonOrange zestfrom 1 ½ oranges ***Notes
1tablespoonWhite distilled vinegar
1teaspoonPure vanilla extract
1cupPowdered sugar (Confectioner’s sugar or icing sugar)
Orange zestfrom half of the orange.
Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
Lightly grease and flour the 9-inch round cake pan and keep it aside. Grease with butter or spray with cooking oil spray. Sprinkle a tablespoon of flour in the pan, now swirl the pan so the flour will stick to the greased surface (all over the pan and also around the edges). Now invert the pan over a sink or garbage and tap it gently with your hand to remove excess flour.
Take dry ingredients (cake flour, light brown sugar, baking soda, baking powder and salt) in a bowl. Break the brown sugar and whisk everything until incorporated well and keep it aside.
In another large bowl add wet ingredients (orange juice, oil, vinegar, orange zest, vanilla extract) one by one. Beat it really well using a wire whisk until everything is combined.
Add dry flour mixture into the wet mixture. Whisk it until all comes together, do not over-mix the batter.
Pour the batter into the prepared cake pan. Shake lightly to spread the batter evenly.
Bake into the preheated oven for 25-30 minutes. Always check 2-3 minutes before the mentioned time. Check by inserting a toothpick in the center of the cake. If it comes out clean then the cake is ready.
Let the cake cool in the pan for about 10 minutes then release and loosen the sides by running a butter knife around the edges. Then invert it and remove it on the cooling rack and let it cool down completely.
Take powdered sugar and orange zest in a bowl. Add orange juice. Start whisking and beat it until you get the smooth and runny consistency of the glaze.
Pour the glaze on the cake. (Note: Keep a plate under the rack to catch any drizzle and avoid the mess.
Spread it around evenly using the back of the spoon or butter knife.
Let the icing dry and set before you cut or cover and store.
*Homemade cake flour: For this recipe, 1 ½ cups of cake flour = 1 cup+2 tablespoons all purpose flour mixed with 3 tablespoons tightly packed cornstarch (corn flour).**Packed light brown sugar:Meaning, pressing the sugar firmly into the measuring cup and when inverted into a bowl, it will hold its shape.***Orange zest: It is the outer bright orange layer of the orange rind. Use the Microplane zester to get the zest. Make sure not to grate the inner white part of the rind, just grate the orange part. The white part is bitter and makes the cake slightly on the bitter taste. It is much easier to zest the oranges before juicing.
Layered cake: You can double the cake recipe to make a layered eggless orange cake.
Food Color: For more vibrant color, you can add some orange food color in the batter to get a bright orange color. This is optional.
If the glaze is added to the cooled cake, then you let it set. You’ll get a nice crust of icing on top. As you store, the next day it will soften.
If the glaze is added to the warm cake then the cake will absorb the glaze and you’ll miss the crusty icing.
Storage: If serving the next day, you can keep it overnight at room temperature in a covered container. If wanted to store it for more days, then it should be kept in the refrigerator in an airtight container. You can serve this cake chilled or bring it to room temperature before serving.