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5 from 5 votes

Orange creamsicle cake

Moist, fruity, flavorful and fluffy orange creamsicle cake frosted with sweet orange cream. This egg contains no eggs!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: International
Servings: 9 Slices
Calories: 227kcal
Author: Neha

Ingredients

  • 75 gms All purpose flour
  • 20 gms Corn starch
  • 50 gms Sugar
  • 1 Tbsp Cake improver/cake gel
  • 110 gms Water
  • 40 gms Orange juice
  • 1 Tbsp Orange zest
  • 30 gms Milk powder/ Dry milk
  • 1 ½ tsp Vanilla extract
  • 3 Tbsp Oil
  • ½ teaspoon Baking powder

Orange creamsicle frosting

  • 2 Cups Whipping cream
  • 3 Tbsp Orange juice
  • ½ cup Sugar
  • 1 tsp Vanilla
  • A few drops Orange gel food color (optional)

For decorating

  • 1 Tbsp Sprinkles
  • A few Orange slices
  • 5-7 Orange cookies
  • A few Mint Sprigs and orange curls (optional)

Instructions

  • 1. Preheat your oven to 356°F (180°C) and line a 6-inch round cake tin with parchment paper. Make sure all your ingredients are at room temperature.
    2. Mix water, orange juice and sugar together in a large mixing bowl. Mix till the sugar gets dissolved.
    3. Add cake gel to this solution and beat for 2-3 minutes using a hand beater/stand mixer. Beat till soft but pointy peaks are formed. It will appear like meringue at this point.
    4. Add Milk powder and beat well to combine. Then add corn starch and beat again. This batter is very delicate and we need to take care not to deflate it. So we will add dry ingredients one by one and beat well after each addition.
    5. Now add orange zest, vanilla and half of the all purpose flour and beat well. Incorporate the remaining flour and put the beater away.
    6. Add oil in the last and mix with a spatula to combine. DO NOT over mix at this point!
    7. Pour the batter in the pre-lined tin and bake for about 20-30 minutes. The baking time depends on your oven. To test the doneness of the cake, perform the tooth pick test.
    8. Take out of oven and let it cool down on a wire stand. Peel off the parchment when cooled completely.
    For the orange creamsicle frosting
    1. Pour cool whipping cream in chilled bowl, add sugar and whip until soft peak stage.
    2. Now incorporate orange juice, food coloring and vanilla to the cream. Mix just until combined.
    3. Keep the cream in fridge until ready to use, Frost as desired on a completely cooled cake.
    4. Decorate with piped frosting, sprinkles, cookies of choice, mint, orange curls and orange slices. Or devour as is. ;)

Notes

  1. Remember to add oil in the last. Or the batter will deflate resulting into a dense and not so well-risen cake.
  2. If you are a little less experienced baking sponges, then bake this cake in two separate 6 inches tins to ensure the cake is cooked in the middle. 
  3. For vegan, GF and dairy free cake- Use GF flour instead of the regular one. Substitute dry milk with vegan coconut milk powder. I use native forest brand.
  4. For the vegan whipping cream frosting- Use coconut milk (full-fat) instead of whipping cream. Discard all the liquid by puncturing the cans and then scoop out the coconut fat. Whip the coconut fan in super chilled mixing bowl and whisk attachment.

Nutrition

Calories: 227kcal