Bake That Thing ! - Nostalgic Yoghurt & Orange Tray Cake
Soft, citrusy, and sweet.
Ingredients:
- Yield: 1 rectangular tray cake (12–16 servings)
- Prep time: 20 minutes
- Bake time: 45–50 minutes
- Ingredients
- For the Sponge:
- 320g castor sugar
- Zest of 4 oranges
- 125g template salted butter, softened
- 5ml vanilla extract
- 5 large eggs
- 350g self-raising flour, sifted
- 5ml baking powder
- 180ml plain yoghurt
- 100ml sunflower oil
- For the Orange Cream Cheese Frosting:
- 230g full-fat cream cheese, room temperature
- 100g template salted butter, softened
- 10ml vanilla extract
- 550g icing sugar, sifted
- 30ml fresh orange juice
- To Decorate:
- Fresh orange slices or curls
- Edible flowers
How To Make Nostalgic Yoghurt & Orange Tray Cake
The Cake Batter & Bake:
- Prep: Preheat your oven to 180°C. Grease a rectangular baking tin thoroughly.
- Release the Oils: In a large bowl, rub together the 320g castor sugar and the fresh orange zest using your fingertips until the sugar is fragrant and damp.
- Cream: Add the 125g softened butter and 5ml vanilla extract to the citrus sugar. Beat with a hand mixer or stand mixer until pale and fluffy.
- Emulsify: Add the 5 large eggs one at a time, beating thoroughly after each addition. To prevent curdling, toss in about 30ml of your flour after each egg is added and beat well before introducing the next.
- Combine Dry & Wet: Whisk together the remaining sifted self-raising flour and 5ml baking powder in a separate bowl. Separately, stir the 180ml plain yoghurt and 100ml sunflower oil together until smooth.
- Final Mix: Alternately fold the dry ingredients and the wet yoghurt mixture into your beaten butter base until just combined into a smooth, thick batter.
- Bake: Pour the smooth batter into your prepared rectangular tin. Bake for 45–50 minutes, or until the top is a beautiful golden brown and the sponge gently springs back when lightly pressed. Set aside on a wire rack to cool completely.
The Frosting & Presentation:
- Whip the Base: In a clean bowl, beat the 230g cream cheese, 100g softened butter, and 10ml vanilla extract together until perfectly smooth and completely free of lumps.
- Build the Frosting: Gradually add the 550g sifted icing sugar a little at a time while continuously mixing on low speed.
- 10.Flavor & Loosen: Pour in the 30ml fresh orange juice, beating until the frosting turns glossy, fluffy, and spreadable.
- 11.Decorate: Spread the vibrant frosting generously over the cooled tray cake, creating rustic, old-school swirls with the back of a spoon or a palette knife. Garnish beautifully with fresh orange slices and a scattering of delicate edible flowers just before serving.