Ingredients for Orange and Tangerine Cake
- 3 eggs
- 1.5 water glasses (about 300 ml / 1½ cups) granulated sugar
- 1 water glass (about 200 ml / ¾ cup + 1 tbsp) milk
- ½ water glass (about 100 ml / ⅓ cup + 1 tbsp) vegetable oil
- 1 tablespoon fresh orange zest
- 1 dessert spoon (about 2 tsp) fresh tangerine zest
- ½ water glass (about 100 ml / ⅓ cup + 1 tbsp) freshly squeezed orange juice
- ½ water glass (about 100 ml / ⅓ cup + 1 tbsp) freshly squeezed tangerine juice
- 3 water glasses (about 600 ml / 2¾ cups) flour
- 1 packet baking powder
- 1 packet vanilla
How to Make Orange and Tangerine Cake
In a large mixing bowl, beat 3 eggs and 1.5 water glasses of granulated sugar on high speed with a mixer until the mixture turns white and fluffy. (This step is important for achieving a sponge-like texture.)
Add 1 water glass of milk, half a water glass of vegetable oil, half a water glass of freshly squeezed orange juice, and half a water glass of freshly squeezed tangerine juice. Beat briefly, just until combined.
Add 1 tablespoon of orange zest and 1 dessert spoon of tangerine zest and gently fold in with a spatula. Add 1 packet of vanilla and mix a little more.
In a separate bowl, combine 3 water glasses of flour and 1 packet of baking powder. (You may sift the flour if you prefer.)
Gradually add this dry mixture to the wet mixture in two or three additions. After each addition, fold gently from the bottom up with a spatula — without using the mixer — until the flour disappears.
Pour the prepared cake batter into a greased cake pan and smooth the top with a spatula. Tap the pan lightly on the counter once or twice to release any air bubbles.
Bake in a preheated oven for approximately 35–45 minutes, until a toothpick inserted into the center comes out clean.
After removing the cake from the oven, let it cool to room temperature. Once completely cooled, remove from the pan, slice, and serve. Enjoy!
Tips & Tricks
Avoiding the mixer after adding the flour prevents the cake from deflating.
Make sure the eggs, milk, orange juice, and tangerine juice are all at room temperature.
Do not overmix the batter after adding the flour — just mix until combined.
When zesting the tangerine and orange, use only the colored outer layer; the white pith underneath can taste bitter.
