First, measure and keep the dry ingredients ready. Flour can be replaced with atta and white sugar with brown sugar but it will impact the color of the cake. Extract fresh orange juice, as readymade or aerated ones, will change the taste of the cake. Also, ensure the curdis at room temperature and fresh, not sour. Use any flavorless or olive only.
Then, measure and keep the dry ingredients ready. Grate little orange zest from the orange skin and keep aside.
To a mixing bowl, pour the curd. Place a sieve over it, then add the powdered sugar and sift it.
Using a hand whisk or electric beater, blend in low speed, till smooth.
Now, pour the oil and orange juice.
Place the sieve over the same bowl, then add the flour, baking powder, and baking soda.
Sift the dry ingredients.
Whisk it gently, till smooth and soft, don't overbeat else the cake turns hard.
Add the orange zest, also don't add more than the mentioned quantity else the cake tastes a little bitter.
If preferred, add 2 drops of orange food color to get a bright color. Whisk it slowly, and the batter should be in pouring consistency not watery. In the meantime, preheat the oven for 10 minutes at 180c / 350F.
Then, brush a baking tray (Tin Size – 7″) with oil and dust little flour all over or line it with butter paper. Transfer the batter to the baking tray, then level it with a ladle/spatula slightly. Gently tap the tray twice, for the air bubbles to release.
Place the tray in the oven and bake it for 35 to 40 minutes at 180c or till a toothpick inserted in the center of the cake comes out clean.
Once cooled, invert the tray and gently tap to remove the cake. Then, slice it with a sharp knife.Enjoy this Eggless Orange Pound Cake Recipe during teatime.
Tips for Orange Pound Cake
1. Ensure to use curd, at room temperature only, not cold.2. Don’t use sour curd, as it will spoil the whole taste of the Eggless Orange Pound Cake Recipe.3. White sugar can be replaced with brown sugar or cane sugar too. But it will impact the colour of the cake.4. Sifting all the dry ingredients is a must for even mixing and to avoid the lumps. 5. For the healthy version, maida can be replaced with atta, but the cake will be a little dense. Otherwise, an equal quantity of maida and atta can also be used.6. Oil can be replaced with olive oil or softened butter. But ensure to use neutral/flavourless oil.7. Extract fresh orange juice only, as readymade or aerated juices will change the taste of the cake.8. Also don't use orange zest more than mentioned else the cake tastes a little bitter.9. To get a bright colour, 2 drops of orange food colour can be used, but it is optional.10. Don't over bake the cake, else it turns hard. After 25 minutes keep an eye on the cake.11. Always cool the cake and then slice it, else it gets crumbled.12. This cakestays good for 3 to 4 days under room temperature.13. In Microwave: Preheat it and bake the cake in convection mode at 180c for 35 to 40 minutes.Common Tips in Baking
Baking powder cannot be substituted with baking soda, both are different.
Ensure baking powder and baking soda is within the expiry date, else the cake won't raise and turns spongy.
Once you prepare the batter, bake it immediately, otherwise, the baking powder de-activate and the cake won't raise.
Choose the correct sized baking tray, else while baking itself the cake overflows. To avoid this fill the batter to 1/2 of the tray.
If the cake doesn’t get baked in the center, cover the tray with aluminum foil or butter paper and bake for another 10 minutes.