Directions

• Step 1: Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan. You can also line the bottom with parchment for easy release.
• Step 2: In a blender, add eggs, vanilla, vinegar, sugar, oil, orange juice, and orange zest. Blend until smooth and frothy.
• Step 3: In a separate bowl, sift together flour, cornstarch, baking powder, and salt. This helps avoid clumps and gives the cake a fine crumb.
• Step 4: Gradually add the dry mixture to the blender, pulsing gently until just combined. Avoid over-blending so the cake stays fluffy.
• Step 5: Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
• Step 6: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with orange glaze if desired.

Chef’s Tips for Success

Make It Zesty

The secret to that bold, citrus-forward flavor is in the zest. Don’t skip it. I always use a microplane grater for the finest zest without any bitter white pith. If you love citrus, you might also enjoy this zesty lemon cake recipe another easy favorite for fruit-forward desserts.

Switch It Up

You can easily customize this base recipe. Stir in chopped walnuts, dried cranberries, or even chocolate chips for a fun twist. If you’re into condensed milk baking, you might also like the banana condensed milk cake, which is just as quick and satisfying.

Perfect With Coffee or Tea

This cake isn’t just for dessert. Serve it warm with a cup of homemade crepes and coffee for a dreamy brunch setup, or slice it alongside your morning tea for a refreshing start to the day.

Common Questions About Orange Blender Cake

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