Orange Creamy Cake

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Orange Creamy Cake

Ingredients for orange choco cake

2 cup of plain flour

1 cup yogurt

½ cup fresh orange juice

3/4 cup vegetable oil

1 cup sugar granulated

½ tbsp white vinegar

1 tsp baking soda

1/2 tsp vanilla essence

1 tsp orange essence

1/3 cup choco chips

1tbsp milk (only if needed) ( We don't have an affiliate link for this product because we recommend you buy this fresh!)

Ingredients for cake icing:
  • 1/2 cup of fresh orange juice

  • ½ tbsp sugar

  • 140 grams of cream cheese

  • 1 tbsp condensed milk

  • 150grams of whipping cream

  • 1 tsp orange essence

For cake crumble:

½ cup leftover cake crumble

1/2 tsp orange color

Method to make an orange sponge cake:

Remember to preheat your oven at 180 celsius.

First sieve plain flour and baking soda together.

Take a medium bowl and add yogurt, oil, and sugar, blend at high speed for around 2 minutes.

Next, add flour, baking soda, white vinegar, and orange juice and continue blending the batter for 2 minutes.

Now pour vanilla essence and orange essence in it, if your cake batter is very thick add some milk (optional).

Add choco chips to the cake batter and mix it with a spatula.

Now take a cake pan and brush it with oil and put parchment paper on it.

Pour your batter into a cake pan. (I recommend stopping once you reach halfway)

Bake at 180-degree Celcius for the first 10 minutes, and 160-degree celsius for the other 30 minutes.

Method to make the cake icing:

Let's prepare the icing. Take a food processor jar add cream cheese, condensed milk, and orange essence to it, and blend at medium speed for 2 to 3 three minutes.

Now take your heavy cream in a medium-size bowl and whip it for 6 to 7 minutes at high speed until you get a peak. (If your heavy cream doesn't contain sugar make sure you add 2 tsp. icing sugar, we are using a heavy cream that already has sugar). Make sure your cream is chilled.

Now add 1 cup of whipped heavy cream to the orange cheese cream mixture which we have to make in the blender and fold it nicely. Keep the leftover whipped cream aside.

Arrangement of the cake:

First, cut your cake into two haves with a sharp knife into the shape of your cheesecake mold. Keep the leftover cake aside.

Crumble the leftover cake and add a little orange color to it. Put this mixture in the freezer for 20 minutes.

Now take a cheesecake mold and cover the base with aluminum foil.

Next, put the one piece of cake inside the mold and press it down nicely with either spoon or your hands.

Take a small bowl, add ½ cup fresh orange juice and 1 tbsp sugar and mix it.

Now pour 1 tbsp orange juice mixture on top of the cake slice which we put inside the mold., so it becomes moister.

Put the cream cheese filling, on top of the layered cake. Cover this with the other slice of cake, and press it gently. Again, pour 1 tbsp orange juice mixture on top of it.

Spead the leftover whipped cream on the top of the cake layer. Use a knife to smoothen the top.

Dip this knife in cold water it will help you to spread the cream evenly.

Sprinkle chilled cake crumbles on top. Now put your cake in the fridge for 1 hour to let it set..

After 1 hour, take out your cake from the refrigerator and leave it for 5 minutes before demolding.

This will help the edges of the cake to loosen the sides.


For garnishing, you can slice the orange in a round shape.

Place parchment paper on the baking tray.Preheat oven to 180 degrees Celsius.

Put slices of oranges on parchment paper and grease them with oil and sprinkle 1 tsp of grounded sugar on it. Bake them at 180 degrees celsius for at least 15 minutes, until they turn brown and crispy.

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