Airy Orange Cake

Ingredients

• 3 pieces Eggs (large, at room temperature)
• 200 g Granulated sugar
• 1 packet Vanilla sugar (about 8 g)
• 150 g Unsalted butter (softened at room temperature)
• 50 g Cultured milk butter (or lightly tangy salted butter) (optional, adds a slight acidity)
• 250 g T45 flour (cake flour) (sift before use)
• 5 g Baking powder (about 1 tsp)
• 2 tsp Orange zest (zest of an untreated orange)
• 50 g Raisins (optional, pre‑soaked in orange juice)
• 150 g Powdered sugar (for the glaze)
• 30 ml Fresh orange juice (for the glaze, ideally hand‑pressed)

Instructions

1. Beat the eggs with the sugar

   In a mixing bowl, place the eggs, granulated sugar and vanilla sugar. Whisk by hand or with an electric mixer until the volume doubles and the mixture becomes pale.

   Time: PT5M

2. Incorporate the unsalted butter

   Add the softened unsalted butter in several additions, beating for an additional 5 minutes until the mixture is smooth and creamy.

   Time: PT5M

3. Add the cultured butter

   Incorporate the cultured milk butter (or its substitute) and mix for an additional 2 minutes.

   Time: PT2M

4. Sift and incorporate the flour

   Sift the T45 flour over the mixture and incorporate it gradually using the spatula, lifting the batter from the bottom of the bowl until a smooth, homogeneous batter is obtained.

   Time: PT5M

5. Add the baking powder and orange zest

   Sprinkle the baking powder over the batter and fold it in gently with the spatula. Add the orange zest and mix just enough to distribute the flavor.

   Time: PT2M

6. Optional: incorporate the raisins

   If desired, add the raisins pre‑soaked in orange juice and fold them in gently.

   Time: PT1M

7. Prepare the pan

   Generously butter the loaf pan using a brush. Pour the batter into the pan and smooth the surface with the spatula.

   Time: PT2M

8. Bake the cake

   Place the cake in a preheated oven at 170 °C and bake for 1 hour. Check doneness by inserting a knife tip: it should come out dry.

   Time: PT1H

   Temperature: 170°C

9. Cooling

   Let the cake cool in the pan for 20 minutes, then unmold and place on a rack to cool completely.

   Time: PT30M

10. Prepare the orange glaze

    In a small bowl, mix the powdered sugar with fresh orange juice until a smooth, slightly pourable consistency is achieved.

    Time: PT5M

11. Decorate the cake

    Pour the glaze over the cooled cake, letting it flow naturally or spreading it lightly with the spatula. Decorate with orange slices or extra zest to taste.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: chicken eggs, organic eggs
• Instead of Granulated sugar: white sugar, cane sugar
• Instead of Vanilla sugar: vanilla extract, vanilla bean
• Instead of Unsalted butter: salted butter, margarine
• Instead of Cultured milk butter (or lightly tangy salted butter): plain yogurt (1 tbsp), thick crème fraîche
• Instead of T45 flour (cake flour): all‑purpose flour, soft wheat flour
• Instead of Baking powder: baking soda + vinegar, homemade leavening
• Instead of Orange zest: lemon zest, orange flavoring
• Instead of Raisins: dried cranberries, chopped nuts
• Instead of Powdered sugar: very fine granulated sugar
• Instead of Fresh orange juice: water + a few drops of orange extract

Equipment Needed

• Medium mixing bowl
• Hand whisk or electric mixer
• Silicone spatula
• Sieve or fine strainer
• Loaf pan (about 25 cm)
• Kitchen brush
• Oven
• Cooling rack
• Zester or fine grater

Critical Steps — Do Not Skip

• Beat the eggs until the volume doubles.
• Do not overwork the batter after adding the flour.
• Bake at 170 °C for 1 hour without opening the oven prematurely.

Chef Tips from the Video

• Use butter at room temperature for better emulsification.
• Sift the flour twice to avoid lumps.
• Fresh orange zest provides a much more intense flavor than juice alone.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: At room temperature, the cake keeps for 1 day, away from heat.

Make-Ahead Tips

• The glaze can be prepared the day before and stored in the refrigerator, then brought to room temperature before use.
• The cake stores very well; you can make it a day ahead.