Moist cream cheese orange cake
I don't know if this photo does it justice but this orange cake is so moist and fluffy, it's so good. I had a small slice left on day 2 and in a airtight container it was still as fluffy and yummy. A delight !
Yes, we're not being shy on butter or sugar here but it's what cakes are about. They're good. The cream cheese makes it so light and airy. I can't wait to make a lemon one !
Moist cream cheese orange cake (20cm cake tin) :
- 110g cream cheese (eg. Philadelphia)
- 85g softened butter
- 2 eggs
- 150g white sugar
- 140g flour
- Zest of an orange
- 40ml orange juice (about 1 orange)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cornstarch
- 1 pinch of salt
Preheat the oven at 160°C/320°F. Grease your tin or cover it with parchment paper.
In the bowl of a stand mixer (or by hand), whisk the softened butter with the cream cheese for about a minute or until fully combined.
In a small bowl, add the sugar and orange zest. Rub the sugar and zest in your fingers to reveal all its aroma.
Add the orange sugar to the stand mixer bowl and whisk for about 4 minutes.
Whisk on low speed (2) and add the eggs, one at a time, waiting for the first one to be completely incorporated before adding the second one.
In an another bowl, mix the flour, salt, cornstarch, baking powder and baking soda.
Add half of the flour mix to the stand mixer bowl and whisk until fully incorporated.
Add the orange juice, mix until fully combined.
Add the other half of the flour, stop the stand mixer. Finish mixing it with a spatula until well combined.
Pour the cake batter and bake at 35-40 minutes.
Let the cake cool slightly before removing from the pan.