Eggless Orange Cake | Condensed Milk Cake

Eggless orange cake, a zesty fruit cake with fresh orange juice, made eggless with condensed milk. A delicious cake with fresh flavors.

Course Dessert

Cuisine International

Keyword condensed milk cake, Easy cake recipe, Easy eggless cake recipe, Easy orange cake, Eggless cake with orange juice, Egglesss orange cake recipe, Fresh fruit juice cake, Fruit juice cake, How to bake a cake, How to bake an orange cake

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 302kcal

Equipment

Measuring cups and spoons
Whisk and spatula
Bowls for mixing the batter
Convection oven
Weighing Scale for measuring ingredients optional

Ingredients

240 grams Whole Wheat flour 1.5 cups
1 teaspoon baking powder
½ tsp baking soda
190 ml Orange juice ¾ cup
90 grams melted butter ½ cup
1 can condensed mik 400 grams tin
¼ teaspoon Orange zest I have used lime zest also
1 teaspoon Vanilla essence

Instructions

Pre-heat the oven to 160C. Grease 2 6 inch pans with oil and line it with baking paper. You can also use one 8 inch pan.
If using fresh orange juice, prepare it now. I got ¾ Cup of Juice from two Mandarin Oranges. Grate the Orange Peel for some Zest.
In a bowl, whisk together flour, baking powder, baking soda and orange zest
in another large bow, mix together condensed milk, orange juice, melted butter and vanilla essence.
Now slowly add the dry ingredients into the wet in batches and mix to form a batter. I use a whisk while mixing the flour into wet so it mixes without any lumps.
After adding all the dry into the wet, use a spatula and mix everything together gently in one direction.
Now divide the batter into the two prepared cake tins. Gently tap them to release any trapped air.
Bake the cakes in the preheated oven for 35-40 minutes or until a skewer inserted in the middle comes out clean.. Mine was done by 40 minutes. Oven temperature differs from Model to Model, so keep an eye after 35 minutes.
Once done, remove the cake from the oven, let it sit on the counter for 5 minutes to cool. Then slowly unmould it from the cake pan on to a wire rack and let it cool completely.
Allowing the cake to rest is very important before removing the cake from the tin. Been there and done that, be patience or you will end up with half the cake in the pan and half in your hand.
Let the cake cool completely. You can either frost it with your favorite frosting or can serve it as such. Cake can be stored on the kitchen counter for a day or two. If storing more it is better to refrigerate in an air-tight container.
While serving cold cakes from the refrigerator, reheat the slice for 20 seconds and serve warm.

Video

Nutrition