Orange cake, baked with vegetable oil

There come's a time when you want to bake a cake with less flour and less fat. Viola! My walking buddy, Sumi shared a recipe just for that. 

The ingredients for this enchantingly soft cake..

Organic brown eggs - 4

Sugar, powdered - 1/2 cup

Vanilla essence - 1 tsp

Milk - 1/4 cup

Vegetable oil - 1/4 cup

All-purpose flour - 1 cup

Baking powder - 1 tsp

Salt - a pinch

Baking soda - 1/2 tsp

Vinegar - 1 and 1/2 tsp

The procedure to follow to bake the irresistible pastry...

Break eggs and separate the whites from the yolk. Whip the whites until stiff peaks with a hand blender. Add sugar and whip to blend. Add yolks and essence and whip again. 

Warm milk and pour oil into it. Stir to mix. Add into the egg sugar mixture and whip.

Sieve flour, salt and baking powder three times. Add into the egg melange in stages and blend slowly with a spatula so that the mixture still remains fluffy. 

In a small bowl, spoon in the baking soda. Add in the vinegar. It will bubble up. Add into the cake batter immediately and stir gently.

Line a cake pan with butter paper and pour the batter into it. Raise slightly above the counter and drop to remove any air bubbles. Repeat about 30 times.

Preheat oven to 180C. Place cake tin on top of a wire rack and bake for 20 to 25 minutes. 

Take out of oven and allow to cool. Wrap with cling film and freeze overnight. Next day, take out and slice through the center with a serrated knife into two halves. 

Prepare whipped cream and using a nozzle, prepare a dam of cream on the inner edges of the bottom half. Fill with orange slices. Press the top half gently on this. Freeze for a few hours. 

Cut a slice and enjoy!

My daughter is having a picnic with a friend in our home. She specifically asked for some frosted cupcakes for the same. I whipped up a few with the same cake batter, frosting it with various designs.

A cross-section of the amazingingly soft cake.