Orange Velvet Cake with Strawberries

Cakes made with oil rather than butter are quick to mix and have particularly smooth and light textures. This cake can be eaten either for tea or as a pudding.


  • 150 g (5 oz) plain flour
  • 25 g (1 oz) cornflour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 150 g (5 fl oz) icing sugar
  • 75 ml (3 fl oz) sunflower oil
  • 90 ml ( fl oz) freshly squeezed orange juice
  • 2 large eggs (size 1), separated
  • Finely grated rind of 1 orange, plus rind shreds for decoration
  • 4 tablespoons 8% fat fromage frais
  • 50 g (2 oz) caster sugar
  • 250—375 g (8—12 oz) small strawberries, halved and hulled


Preheat the oven to 190°C, 375°F, Gas Mark 5. Grease two 18-19 cm (7-7½ in) deep sandwich cake tins and line the base of each with a disc of baking parchment. Sift the flour, cornflour, bak ing powder, salt and icing sugar into a large mixing bowl. Put the oil into another bowl, strain in the orange juice and add the egg yolks. Beat the oil mixture together lightly, then add to the sift ed dry ingredients and beat to a smooth batter. Stir in the grated orange rind. Beat the egg whites until they hold soft peaks and fold gently into the cake mixture.

Pour the mixture into the sandwich tins. Bake for 25—30 minutes until well risen and the cake surface springs back when lightly pressed with a fingertip. Leave the cakes in the tins for about 5 minutes, then loosen the sides and turn out. Peel off the paper and place base-sides down on a wire rack to cool.

When cool and not too long before you want to eat, put 1 cake on a serving plate. Mix the fromage frais with the caster sugar. Stir the strawberries into the fromage frais, reserving some for decoration, and spread the mixture on to the cake on the plate. Top with the second cake. Decorate with reserved strawberries and orange rind, then sprinkle caster sugar through a sieve all over the top.