Arsebiscuits. Orange cake with orange extract?

[GwendolineMaryLacey]

Want to do a Choc/orange marble cake for tomorrow. Have never done an orange cake before and I stood in Sainsburys and debated orange extract or orange juice and decided on extract. Now I find all the sodding recipies call for fresh. So, does anyone know how much orange extract to use to flavour a bog standard sponge cake?

I've never used it, but I'd guess it's similar strength to vanilla extract so I'd try 1/2 or 1 teaspoon.

It says here that 1/2 tsp of orange extract = 2 tbsp of fresh orange juice.

www.nielsenmassey.com/consumer/products-pure-orange-extract.php

Here they use the juice of 2 oranges for a 4-egg sponge, so about 6 tbsp maybe?

www.bbc.co.uk/food/recipes/chocolate_orange_sponge_61345

Good luck!

Thank you. I keep thinking it's very strong but I guess no stronger than vanilla. I would go and buy oranges instead but the extract cost a bloody fortune!

I would make a normal sponge recipe and add the extract just as you would do for vanilla normally - don't make the recipe with the orange juice and swap as its likely to be too dry a mixture without the juice.

I'd go with the extract too as I never find using real juice actually adds much flavour (zest would though). I'd agree add about 1/2 a tsp as you would with vanilla

If you're making orange or lemon cake using the juice is pretty irrelevant. Use the zest- just finey grate it into the batter, and then stick a bit of extract in too for good measure. The juice can be good in buttercream with some more zest for a filling.

I think you should make the cake.

Arsebiscuits sound horrid.

HTH