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Remove from the oven and leave it for 10 minutes before flipping it on a rack to cool completely.
Dust with powdered sugar and sprinkles of orange peels. Slice, serve and enjoy!
Notes
use scoop and level method if you’re using cup measurements
since all oven come with different strength of temperature, I’d really recommend you to use portable thermometer for a more accurate temperature reading, thus preventing cases of cake collapsing in the middle
do not over mix the batter because then you will loose all the air, resulting a dense cake
Nutrition
Calories: 300.3kcal | Carbohydrates: 30.1g | Protein: 3.7g | Fat: 18.8g | Saturated Fat: 2.9g | Cholesterol: 55.8mg | Sodium: 99.3mg | Potassium: 55.8mg | Fiber: 0.7g | Sugar: 16.9g | Calcium: 26.8mg | Iron: 1.2mg
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