Orange Cake

By Joseph Onchwati, Development Chef, Nestlé Equatorial Africa


  1. 4 eggs
  2. 1 1/2 cups sugar
  3. 1/2 cup vegetable oil
  4. 2 cups flour
  5. 4 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1/2 cup fresh orange juice
  8. Zest from 1 or 2 oranges
  9. 1 teaspoon vanilla

For Orange icing

  1. 1 1/2 cups pure icing sugar, sifted
  2. 10g butter
  3. 2 tablespoons orange juice
  4. 2 Oranges (for zest and orange fillets), for decoration


  1. Preheat your oven to 350° F (180° C). Lightly grease and flour a tube pan. Zest and juice the oranges.
  2. With an electric mixer or by hand, in a large bowl, beat together the eggs and sugar until creamy and thick, about 2 minutes. Gradually beat in the oil.
  3. Sieve the flour, together with baking powder and salt. Stir in the dry ingredients to the creamed mixture and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
  4. Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done when a wooden pick inserted in center comes out clean, about 30 to 40 minutes.
  5. Allow the cake to cool in the pan for 10 minutes, and then turn out onto a rack.
  6. Cool cake in pan on a rack 10 minutes, and then turn out onto rack to finish cooling.
  7. Make icing: Place sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange fillets and orange zest on the side. Stand for 15 minutes or until set. Serve.