Sometimes, things don't always turn out the way you imagined.
I'm always trying to replicate dishes I have eaten out at cafes. When I bite into some delicious cake of whatever variety, the taste of it will stay on my mind for ages, until I feel compelled to try and bake it myself.
A couple of weeks ago, I visited a cute cafe in town called The Little Bird Cafe. Their Orange and Cinnamon cake with butter cream icing had me fantasizing about it for days on end. I did a few searches around the web, but I just couldn't find a recipe that matched up to the one I had eaten, which was a very moist, yet still light and fluffy sponge cake. So after much searching with little results, I decided to experiment and tweak a standard recipe for orange cake. This cake is the result of my efforts.
Don't get me wrong, the flavours are there, and it's tasty. But it is a lot denser than what I desired. I think if I ever decide to have a crack at the cake again, I wont put the orange juice in the batter, and will instead soak the sponge with juice after it has been baked, hopefully resulting in the perfect light and fluffy yet moist texture I desired. If anyone is interested, I posted the recipe below for the cake pictured above.
For the cake
2 cups plain flour
1/2 tsp salt
3 tsp baking powder
1 1/2 cups castor sugar
1/2 cup buttermilk
juice of 2 oranges
1/2 tsp orange zest
1/2 tsp cinnamon
For the buttercream
2 cups icing sugar
2-3 tsp milk
1 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a cake pan.
In a measuring cup, combine milk, oj, beaten eggs, and 1/2 teaspoon orange zest. Set aside
Sift flour, salt, cinnamon and baking powder into a large bowl. Set aside. In a separate bowl, beat the butter until light and creamy, then gradually add sugar, beating between each addition.
Alternate between pouring in the milk mixture and the flour mixture. Beat until well combined.
Divide batter into the prepared pan. Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Once fully cooled, I cut the cake in half to prepare for the icing.
To make Buttercream
Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beak in the milk and vanilla to bring to spreading consistency. Ice cake and enjoy!
While my baking endeavors don't always turn out as planned, I nonetheless always find it fun to play around in the kitchen!