Life keeps cooking things up and there is a lot that goes into developing the understanding that eventually it’s chiselling us to be more evolved selves of ours. I married at a very young age and thanks to my supportive husband and in-laws I completed my graduation and post-graduation.
As I was blessed with my first child, my motherly instinct hurled me into being more innovative as to how to nourish my child the best in his growing years. How unadulterated a joy would it be to be able to provide him with unadulterated nutrition!
I couldn’t just go on buying chocolates, cakes, cookies and all kinds of bakery stuff from outside, entertaining doubts about their being healthy. A commercialised industry it is i.e. the food industry. This was when I began experimenting with baking methods. As I had a knack for cooking, the things I baked were consumed with great relish. The encouragement from my family gave clearer shape to my idea of baking pure homemade stuff for personal and public use. It became my passion gradually. Within no time I made it my profession as well. Life certainly knew cooking better than I did. It has been a good 7-year journey.
I am a proud mom of two sons and am thankful to them for being in my life my inspiration came from. I am a professional baker, taking offline and online orders, providing coaching to upcoming bakers and am on my way to opening my bakery very soon. Embrace life with all odds is what I have learnt in the process. I am good at baking happiness for myself, and for others.
Method
In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
In a large bowl or liquid measuring cup, stir together orange juice, milk, and vanilla extract.
In a large bowl, beat the sugar and butter until creamy and pale at medium-high speed. Scrape down the sides of the bowl with a rubber spatula as needed. Add orange zest and mix well.
Reduce speed to low and mix half of the flour mixture until just combined. Add wet ingredients mixture in three additions, scraping down the mixing bowl with a spatula, and turn the batter over several times to ensure all ingredients are well incorporated. Add the remaining half of the flour; beat just until combined. Do not overmix the batter.
The orange cake batter is thick, so use a spatula to spread it into the cake tin. Bake for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Allow the cake to cool on a wire rack for 10 to 15 minutes before removing it from the tin. Allow the cake to cool completely on the wire rack.
