In a bowl add the ½ cup sugar and ¼ cup oil. You can also use softened butter instead of oil.

With an electric beater or hand beater or a wooden spoon, beat this mixture of oil/butter and sugar till well blended. I have made this cake with jaggery too. So you can add powdered or grated jaggery too instead of sugar.

. I made fresh orange juice. You can use ready juice too. For making fresh juice, use an electric juicer. You can also blend the orange segments (seeds removed) and strain the juice like I have done. I used three medium oranges to get a bit more than 1 cup of juice.

Here is the strained fresh orange juice.

Stir very well till the sugar dissolves.

Now add the sieved flour mixture and ½ tsp orange zest. You can add about 1 tsp orange zest too. To get a more dominant flavor of oranges, add orange extract or essence. To get the zest of orange, just grate the orange peel, before you peel the oranges. Use a hand held grater to grate the orange peel. Only grate the orange part. Don’t grate the white part.

Mix everything very well. There should be no lumps in the cake batter.

Here the orange cake batter is ready. Divide in two parts. Add in one part 1-2 drop orange food colour. And mix well

Pour the batter in a greased cake tin.First put on white better and then put orange better.

Preheat your oven to 180 degrees C. Sieve 1 cup whole wheat flour with 1 tbsp corn starch/custard powder, a pinch of salt, ½ tsp baking powder and ½ tsp baking soda. Keep this sieved mixture aside.

Tap the cake tin so that excess air bubbles are released.Bake in a preheated oven for 180 degrees C for 30-35 minutes.