- Preparation Time
- 1 to 3 hours
- Difficulty
- Challenging
- Occasion
- Birthday Party
- Recipe Type
- Cake
- Cuisine
- North East India
This from-scratch sponge cake has a hint of orange in every bite...and is wonderful served with a cup of hot tea or coffee. It doesn't need frosting just dust a little confectioners' sugar on top.
Ingredients
| Ingredient | Quantity | Calories (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 250 gram | 887.5 | ||
  | 5 nos | 387.5 | 26.5 | 1.05 |
  | 250 gram | 967.5 | ||
  | 4 cup | 404.08 | 1.8 | |
  | 100 gram | 574 | 49.3 | |
  | 260 gram | 1864.2 | 210.86 | 5.46 |
  | 1 teaspoon | 2 | ||
  | 2 teaspoon | 14.78 | 6.14 | |
  | 3 tablespoon | 36.72 | 0.72 | 0.36 |
| Total | 5138.28 | 295.32 | 6.87 | |
Preparation Method
- 01 Cream Butter and Sugar Till light.
- 02 beat in Egg, one at a time for one minute each.
- 03 fold in dry ingredients and orange rind, but not Almond, if they are used.
- 04 lightly stir in wet ingredients.
- 05 place cake mixture in lined or ligh¬tly greased loaf tin.
- 06 Bake in preheated oven (140 °c) for 35 minutes.
- 07 when cooked, remove from oven and when sTill hot, gently press Almond on top.
- 08 cool on rack.
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