Recipe: Moist orange cake with orange icing (half size)

by April@MyFoodTrail on July 18, 2009

in Baking, Cakes, Icing | Frosting, Recipes

Where possible, I tend to make things in half quantities to try out a new recipe. I don’t like to be wasteful just incase it doesn’t work out, and I also don’t want to be a glutton by eating it all if it does work out! I’m not sure if it really affects the recipe when making cupcakes or muffins because I have a 6 hole muffin tray, but this time was my first foray into making “half a cake”.

My first problem was that I don’t have a small round or square baking tin. The smallest size I have is a 20cm round tin and that makes a normal sized cake. So I improvised and used a 15cm diameter (950ml capacity) glass Pyrex container/bowl. I was taking a risk because I’m not sure whether these containers are designed to be used in an oven. I have glass Pyrex baking trays which are ovenproof, but these bowls are meant to be storage containers for use in a microwave.

Pyrex container

The amount of time the cake should be in the oven was an unknown since I was dealing with a glass tin. I did read on the Internet that temperatures should be lower when using glass so I reduced the baking temperature by 10 degrees. I was tempted to cover the outside of the glass with aluminium foil but in the end decided I wanted to see how it turned out first.

The cake went in for 25 minutes first but a skewer came out a bit wet. It went back in for another 5 minutes which seemed to do the trick. After I had iced the cake and cut out a slice, the top middle part was still slightly gooey so next time I would probably bake for a total of 33 minutes. The glass was crack free so I was happy!

The cake turned out incredibly moist and with a hint of orange flavour. It wasn’t overpowering at all, which is the way I like it, so if you would your cake more orangey, I would advise to add more orange rind. The icing on the other hand, was very orangey, too orangey for me. Next time I would leave the orange rind out of the icing, or perhaps use a cream cheese frosting.

Hubby crinkled his nose at the thought of orange cake but quickly changed his tune after his first piece! I didn’t put the cake in the fridge and it was still fresh and moist the next day. Hubby liked the cake so much he ate the last two pieces without leaving one for me!!


Moist Orange Cake

Following are the ingredients and instructions to make a full sized orange cake

125g butter, softened
¾ cup caster sugar, sifted
2 eggs
1 ½ cups self raising flour, sifted
½ cup freshly squeezed orange juice
1 tsp finely grated orange rind

Preheat oven to 180C.

2. Beat butter, sugar and orange rind together with an electric mixer until pale and fluffy.

3. Add eggs, one at a time, mixing until just combined.

4. Add flour and orange juice in two batches and stir with a wooden spoon, again until just combined.

5. Pour mixture into a well greased 20cm ring tin.

Cake batter ready for oven

6. Bake for 25 minutes or until a skewer comes out clean.

7. Turn onto a wire rack and allow to cool.

Cake cooling down and waiting to be iced

Orange Icing
40g butter, melted
1 ½ cups icing sugar, sifted
2 tbsp orange juice
½ tsp finely grated orange rind

1. Pour melted butter into icing sugar and stir until mixture resembles coarse crumbs.

2. Add orange juice and orange rind and beat with an electric mixer or whisk to form a smooth frosting.

3. Spread over cooled cake.

You can substitute bottled orange juice, but it might be sweeter than fresh juice.

Below are the ingredients I used for my half cake and icing.

Ingredients (for half size)
63g butter, softened
70g caster sugar, sifted
1 egg
115g self raising flour, sifted
¼ cup freshly squeezed orange juice
½ tsp finely grated orange rind

Icing sugar
¾ cup icing sugar
20g melted butter
1 tbsp orange juice
¼ tsp finely grated orange rind

Baking in a glass Pyrex container and making a half cake was a success! If you want to try this yourself at home, make sure you use a Pyrex bowl, not any glass bowl. Pyrex is made from very strong heat resistant glass.

Over & Out, Rilsta xx

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{ 10 comments… read them below or add one }

Agnes July 18, 2009 at 8:33 pm

Good idea using your pyrex bowl as a mini cake tin! The mini cake looks very cute. 🙂


Stephcookie July 18, 2009 at 9:13 pm

Looks so wonderfully moist and I want to eat that golden top! I've used pyrex a couple times, it's really useful hey? Especially for puddings 🙂


Rilsta July 22, 2009 at 9:07 pm

Hi Agnes: Hehe… it was so small it looked like I could eat it in a few mouthfuls! 🙂

Hi Stephcookie: The cake is quite similar to your cupcake recipe so I was thinking of you as I was making it! 🙂 I remember you saying you like the golden top!


Anonymous May 11, 2010 at 9:26 pm

I googled 'orange cake recipes' and my search brought me to this site. I made this last night and it tastes absolutely incredible – moist and amazingly orangey!


April @ My Food Trail May 31, 2010 at 10:40 am

Hi Anonymous: Thanks for letting me know how you went with it! So glad you liked it! 🙂


fortheloveofbakin November 2, 2011 at 1:06 am

Having made a disaster of an orange cake the day before, I happened upon your site. I made it in two pyrex bowls, and the cake was perfectly moist and yummy. Thanks for a great recipe that works!


April@MyFoodTrail November 2, 2011 at 1:22 pm

Aww, thanks for stopping by and leaving the feedback! Very happy to hear you liked the cake!


Joolsie November 16, 2011 at 9:18 am

Being a non-baker…I have completed a trifecta of cake recipes from this website…the banana cake, pandan cake and now the orange cake in one week..(am pregnant and becoming increasingly insane). All winners I women’s weekly recipes in my books!!!


April@MyFoodTrail November 16, 2011 at 1:05 pm

Yay! What a great compliment! Glad all the cakes worked out for you. You can pass them on to your arriving bub! Good luck.


Bec June 16, 2013 at 4:26 pm

Hi April,

I stumbled upon your website after looking for orange cakes. I have just started baking and although I really love it, I must admit I am still not that good but your beautiful, moist and delicate orange cake is failproof and has encouraged me to continue. What a lovely cake, I have made it many times, taken it to work, family functions and arvo teas and everybody loves it!

I also used blood oranges as I had some left over from a juice and it had a lovely deep orange taste. I halved the icing sugar as I don’t really like sweet cakes and it was perfect, thank you 🙂 Bec


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