Doreen’s Orange Yoghurt Cake



  • 125 grams butter
  • 1 tablespoon grated orange rind
  • ½ cup castor sugar
  • 3 eggs, separated
  • 2 cups self-raising flour
  • ¼ cup fresh orange juice
  • 1 cup plain yoghurt


  1. Preheat oven to 150°C, fan-forced.
  2. Grease a 14 cm x 20 cm loaf pan, or line with baking paper.
  3. Cream butter, sugar and orange rind in a small bowl, with electric mixer, until light and fluffy.
  4. Add egg yolks, one at a time, beating well after each addition.
  5. Transfer mixture to a large bowl. Stir in half the sifted flour and half the combined orange juice and yoghurt, then stir in remaining flour and yoghurt mixture until well combined.
  6. Using a clean electric beater, beat the egg whites in small bowl until soft peaks form.
  7. Lightly fold the egg white into mixture in two lots.
  8. Spoon mixture into prepared pan. Smooth the surface.
  9. Bake in a slow oven (150°C, fan-forced) for about one hour or until a skewer inserted into the centre comes out clean. (Note: similar recipes suggest 2 hours.)
  10. Stand 5 minutes before turning onto wire rack to cool.

An alternative is to bake in two smaller loaf tins checking after 35 minutes.

Based on Recipe in The Australian Women’s Weekly Cakes & Slices Cookbook (1992)

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