My Recipes, RECIPES

Thea Sophie’s Orange Bundt Cake

October 12, 2018

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You know the kind of recipes that get passed down to you by a family member and you know that it’s going to be awesome because they have been making it for years and years? Well, this is one of those recipes and one of those cakes that will have you coming back for thirds, I kid you not. This cake recipe is from my Thea Sophie (Thea means Aunty in Greek) and I’m not sure what she calls it, but I refer to it as Thea Sophie’s Orange Bundt Cake That Will Have You Getting Up In The Middle Of The Night To Have Another Slice. Ok, so the name is a bit long but I’m telling you now that if you make it, it will become a family favourite that you will revisit time and time again.

This recipe is the 8th one that I’m including in my Royal Baking Powder series and it’s also pretty apt that I share it today seeing as it’s World Egg Day and one of the main ingredients that make this cake as awesomely light as it is, is the fact that it has eight eggs in it.

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This cake calls for a bundt tin and I don’t know about you guys, but if you’re anything like me but this type of tin scares me a little because you never know if your cake is going to stick to it like blackjacks to a homemade woollen jersey, or if it’s going to pop right out like a Jack in the box. I will share how I greased my tin and got my cake out in one piece, but if anyone has any other fail-proof tips on how to beat the bundt tin, then please leave them below.

Before聽I move onto the ingredients, here are the links to the previous recipes that I have shared. Hopefully, some of them have made it into your kitchen 馃檪

Pecan Nut, Chocolate and Maple Syrup Layer Cake

Roosterkoek

Raspberry, Custard and Maple Syrup Cupcakes

Cinnamon and Sugar doughnuts聽

Peanut Butter And Chocolate Pancakes

Scones with Vanilla Pouring Cream and Apricot Jam

Morish Butter Cookies with Speckled聽Eggs聽

 

INGREDIENTS:聽

路 1 and 1/2 cups sugar

路 8 eggs

路 1 tsp cream of tartar

路 1/2 cup oil

路 2 cups flour

路 3 teaspoons Royal Baking Powder

路 1 cup orange juice

FOR THE GLAZE:

路 4 teaspoons icing sugar

路 A splash of orange juice

 

DIRECTIONS:聽

  1. Pre-heat your oven聽to 180掳 then grease your bundt tin with a bit of butter, making sure you get into all the nooks and crannies then add a聽 bit of flour, sprinkling it evenly around the pan. Once the pan is completely covered in flour turn it upside down and using the palm your hand knock the side of the tin to get all the excess flour out. Set it aside.
  2. Separate the egg whites and yolks into two different bowls.
  3. Make sure the bowl you put your egg whites in is really clean. Add the cream of tartar to the whites and then beat them using an electric whisk on high聽until they are nice and stiff. Set aside.
  4. In the bowl containing the egg yolks, add the sugar and oil and then mix on a medium speed until well combined.
  5. Then add the sifted flour, Royal Baking Powder and orange juice and mix well.
  6. Gently fold the stiff egg whites into the mixture using a spatula. Your mixture should be light and full of volume. Pour it into your tin, filling it 3/4 of the way up.
  7. Bake for 25-30 odd minutes, depending on your oven. Mine is fan-assisted so I baked it for about 25 minutes or so.
  8. Take your cake out of the oven and insert a sharp knife into the centre to make sure it is cooked through. Allow it to cool for 10 minutes in the tin on a cooling rack. At this point I then gently go around the sides with a butter knife to loosen it a bit, I push it as far down as it will go without compromising the cake.
  9. Then using oven mitts turn the tin upside down onto the cooling rack and let it cool for a further 10 minutes, I tap mine on the sides and on the top to once again help loosen it. I then let it cool for a while longer before lifting the tin and taking the cake out to cool completely.
  10. Mix the icing sugar and orange juice in a cup to make a glaze and then once the cake has cooled lightly drizzle it on top. I also dust a bit of extra icing sugar on top for good measure.

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7 Comments

  • Reply Yvonne October 13, 2018 at 2:50 pm

    That looks delicious, definately going to give this a try 馃檪

    • Reply angie October 16, 2018 at 3:41 pm

      You will not be sorry 馃檪
      Amped yes, sorry no 馃檪

      • Reply Yvonne October 30, 2018 at 8:16 am

        Hello! I’ve bake this cake twice now and it’s really delicious!
        The only problem I have is that the cake collapses when it cools out of the oven. The first time I blamed it on my oven as 25 minutes (on fan assisted) wasn’t enough so I opened the oven a few times afterwards checking until it was done, but also wondered if my baking tin perhaps wasn’t large enough (as the cake had risen very high).
        Second time round I tried it in a different cake tin and baked for 40 mins this time and was cooked through when I took it out, but one side still collapsed….Wondering what size your bundt cake tin is? I follow the recipe to the tee so can’t imagine why it’s not keeping it’s shape….mmm

        • Reply angie November 25, 2018 at 4:21 pm

          Hey there

          I have two different sizes, one large and one normal size (I would say). I baked this one in a normal sized tin but I didn’t full it to the top because it does rise and you don’t want it to spill over. I’ve never had it collapse on me before, but I have had it stick to the tin, which is as frustrating!

          I have no idea why it would collapse :/ So sorry about that. I’ll ask my aunt and see if she has any answers…

          • Yvonne November 27, 2018 at 10:20 am

            Thanks yes I thought my tin was perhaps too small for the mixture, will try it again and not fill it up, thanks 馃檪

        • Reply angie November 25, 2018 at 4:24 pm

          Maybe check this article out too – https://delishably.com/desserts/Baking-Tips-Why-a-Cake-Sinks-in-the-Middle-and-How-to-Stop-It

  • Reply Yvonne November 27, 2018 at 10:21 am

    Thanks yes I thought my tin was perhaps too small for the mixture, will try it again and not fill it up, thanks 馃檪

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