This recipe was requested by a bride-to-be who was having trouble due to her egg sensitivity. She loved it so much after preparing it for her bridal shower that she asked for the same recipe to be used for her wedding cake as well! I felt privileged and grateful that I could provide her with a delicious, rich, fluffy cake for her wedding day celebration with her new husband. This recipe was served with a straightforward chocolate buttercream.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 ½ cups sifted cake flour
- 2 teaspoons baking powder
- 2 tablespoons white sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 cup freshly squeezed and strained orange juice
- 1 orange, zested
- ½ cup unsalted butter, melted and cooled
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan.
- Mix cake flour, baking powder, and sugar together in a large bowl and make a well in the middle.
- Combine condensed milk, orange juice, orange zest, butter, sour cream, and vanilla extract together in a separate bowl. Pour mixture into the flour well. Mix by hand using a whisk until smooth, about 5 minutes.
- Combine baking soda and vinegar together in a small cup until bubbling. Fold into the batter using a spatula. Pour batter into the prepared pan and allow to sit for 5 minutes.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes. Allow to cool.
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 12 g |
| Sodium | 352 mg |
| Sugars | 33 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Nope. Too much Sugar
This certainly is a dietary splurge, but this recipe piqued my curiosity. Baked up very high in the dish, the texture was good, and it was very moist. After cooling, the cake popped right out of the dish. I squeezed two large oranges to get a cup of juice, but as instructed, only used the zest from one orange. If I make this again, I’ll try using the zest of both oranges because I thought the orange flavor was a little weak. Thanks for sharing, this is the first time I’ve made a cake without eggs, and we enjoyed it.
sooooooo dilish!!!!!!!!!!!!!!!!