

Ingredients–
- 1 1/3 cups all purpose flour
- 3 tbsp cornflour
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 114 gm softened butter
- 3/4 cup + 2 tbsp granulated sugar
- 1.5 tsp orange zest (can be increased)
- 1/2 tsp lemon zest
- 2 large eggs
- 1/2 tsp vanilla extract
- 3/4 cup freshly squeezed orange juice
For the Orange Syrup –
- 2 tbsp freshly squeezed orange juice
- 1.5 tbsp granulated sugar
Method –
- Preheat the oven to 180°C
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In a large bowl, with an electric hand mixer, beat the butter on medium speed until creamy, about 1 minute.
- With the mixer running on medium-low speed, gradually add in the sugar, followed by both orange and lemon zest. Raise the speed to medium-high and continue beating together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale (almost white) and texture should look fluffy
- Add the eggs, one at a time, beating well after each addition. Add in the vanilla and mix until well incorporated.
- On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the orange juice and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining orange juice and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not overmix. With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated. Transfer the batter to the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until the center of the cake springs back when lightly touched, and a wooden skewer inserted between the tube and sides comes out clean or with a few cooked crumbs attached.
- In a tiny saucepan over very low heat, bring together the orange juice and sugar to a simmer until the sugar is dissolved. Remove from the heat once it reaches a simmer. Using a thin skewer, poke tiny holes all over the cake. Brush the surface of the cake with about one-third of the syrup. Let the cake cool in the pan for 10 minutes, then invert onto a serving platter. Brush the top and sides of the cake with the remaining syrup. Allow the cake to cool slightly before serving