So the rest of the recipe remains same as all the other ones with egg except minor changes. For convenience I am going to re-write the recipe with the little “Tang” tweak.
1 cup Refined wheat four (maida) + extra flour for dusting cake tin
1/2 cup castor sugar
1/4 cup tang or rasna orange mix
3 eggs at room temperature
1/2 cup unsalted butter at room temperature
1 tsp Baking soda
1 tsp Baking powder
1 tsp oil
Preheat oven at 180 degrees.
Sieve flour, baking powder and baking soda into a large bowl. Give it a mix using spatula.
In a separate bowl, beat the eggs till light and fluffy. Add butter and beat again. Now add sugar and ready made orange mix and beat for not more than a minute.
Fold in the liquid into dry ingredients little at a time and mix using spatula. You will not need an electric beater for doing this, just fold in the liquid little at a time. Move the spatula in same direction, this helps incorporate air into the mix. Once all the liquid is over, give it one solid mix and its done.
Grease your cake tin using oil and dust it with some flour.
Pour the mixture into the tin and bake at 180 degrees for 40-45 minutes.
After 40 minutes check if the cake is done by inserting a toothpick in the center, it should come out clean and adjust the time accordingly. You know the drill.
psst.. you might have realised I did not add any essence, this is because orange mix does a good job of covering up the egg smell and orange is a strong flavour by itself.
another one, ever wondered why castor sugar is mentioned in a lot of recipes, what’s the difference!!?? It is regular sugar except tinier in size, so basically they are really tiny granules of sugar. Advantage? Recently I learnt that tiny granules of sugar is better than powdered sugar in the sense that it helps retain the air bubbles better, there by making the cake fluffier.
Enjoy this yummilicious cake and remember me 🙂