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orange velvet cake

Orange velvet cake

3. mix milk + 2 tsp vinegar keep a side .

1 /2 tsp baking soda ( meetha soda)
5 . tamam wet( gelay) ajza ko mix krain or khushk ajaza may shamil kr dain.ab orange khany ka rung b shamil kr k mix, akhir may anday k sfaidi mix kr k fold kr dain aram aram say .

6 &1/2 inch by 3 inch square TIN / 170 degrees centigrade/ 45 minutes
ORANGE FOOD colour as per ur choice
1/2 cup cheeni = 8 tbsp ( grind kr lain)
6.now pour in greased n dusted with flour tin & bake on 170 degree centigrade for about 20 minutes then turn heat to 150 degree centigrade n bake till fully done r till toothpick inserted comes out clean. your orange velvet cake is ready.
( if want red velvet add red color)

2. separate egg white n yolks , beat egg white till foam .keep a side

Making Velvet cakes was my dream , before attempting velvet I thought it would be very difficult but I was wrong its super easy and I fell in love with the outcome of my creations , so I made so many versions of velvet cakes here's one of them , later will share more ,…

2 cups plain flour

Take your red velvet cake to a whole new level with this orange version. It’s SO good!
1½ cups icing sugar mixture

Beat butter, sugar and rind in a large bowl of an electric mixer until light and fluffy. Beat in colouring. Beat in eggs, one at a time, until combined. Add combined sifted flour and cocoa with buttermilk, in two batches, beating on a low speed until combined.
1 ½ cups caster sugar
Cook in a moderately slow oven (160C) for about 1 hour and 10 minutes, or until cooked in the centre when tested with a skewer. Remove. Stand in pan for 30 minutes. Turn out onto a wire rack to cool.
2 teaspoons premium Dutch cocoa powder
Combine soda and vinegar in a small bowl. Add to mixer. Beat for a further 2 minutes until smooth and thick. Pour into prepared pan. Smooth over top.

1 cup buttermilk

175g unsalted butter, chopped, at room temperature 1 ½ cups caster sugar 2 teaspoons finely grated orange rind 1 teaspoon orange food colouring gel 2 eggs 2 cups plain flour 2 teaspoons premium Dutch cocoa powder 1 cup buttermilk 1 teaspoon bicarbonate of soda 1 ½ teaspoons white vinegar ICING 1½ cups icing sugar mixture 1 teaspoon finely grated orange rind 1-2 tablespoons orange juice Orange food colouring gel