Orange cake




2 eggs
170 grams of sugar
250 grams of milk
80 g of sunflower oil
180 grams of flour
70 gr of cocoa powder
8 gr of chemical yeast, Royal type
1 pinch of salt


  1. Heat the oven to 170ΒΊC, with heat up and down.
  2. In a large bowl, break the eggs together with the sugar and beat them with a whisk until you get a frothy mixture, which is slightly whitish and has increased in volume. Some electric rods at medium-high speed will make your job much easier.
  3. Then, add the sunflower oil in a trickle, that is, little by little, while you continue beating until it is fully integrated.
  4. Then add the milk, also little by little, and beat until you get a homogeneous mass.
  5. In another bowl, mix the remaining solid ingredients, that is, flour, cocoa, yeast and salt.
  6. Now, gradually add these ingredients to the previous mass, by tablespoons, while you beat with the rod but now at low speed. Do it until you get a homogeneous mass, without lumps.
  7. Grease a cake pan with butter very well on all sides, then use a strainer to sprinkle a thin layer of flour over the butter. Stir the flour very well so that it is distributed throughout the mold, and then turn the mold upside down and tap it a few times to remove the excess. By doing this it will be very easy to unmold your cake once it is ready. In the article β€œHow to unmold a cake well” you can see this technique step by step.
  8. Pour the dough into the mold, distributing it very well everywhere, and give the mold a few (soft) blows on the counter so that it balances well.
  9. Bake the cake for 50 minutes at 170ΒΊC, heat up and down. After that time, prick it with a skewer to see if it is fully cooked. If it comes out dry, it’s perfect.
  10. Once ready, take it out of the oven and let it cool on a rack for 10 or 15 minutes before unmolding it.
  11. After that time, take it out of the mold carefully and leave it on the wire rack again to cool completely.
  12. At the moment of serving it, sprinkle it with icing sugar with a strainer.

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