Orange Aeroplane Cake with White Chocolate Icing


My son wanted an aeroplane Chocolate cake for his third Birthday. I first got really ambitious and did some engineering and research along with my husband to try making it from scratch, but we soon realized it’s not easy to make one from scratch and went ahead with the Wilton aeroplane cake mould. I tried different cake recipes and finally selected an orange cake as the winner as it was perfect in terms of density, texture and flavor. The challenge though was the cake I tried was a 7 inch cake and the aeroplane cake pan was 12 inches. Can we really double a cake recipe, I wondered. Finally doubled it and just reduced one egg from the final total and the cake turned out yummy, it was really easy to take off from the pan. The major reason for the success in doubling is this cake uses self rising flour, so no additional baking soda or baking powder. If a cake recipe involves baking soda it’s not so straight forward to double the recipe. Now, coming to the recipe, this is adapted from a Clementine cake recipe from the book “Kitchen Library Baking” published by Parragon. This book is a treasured gift from my Mom during my teenage years when I started developing  a passion for baking.

This recipe made a 12 inch aeroplane cake as well a small 6 inch round cake.

I have only iced the top part of the aeroplane as I did not want all the kids to end up being sugar high. Also my husband felt this kind of gives a 3 d look so left it that way 🙂

Supplies you will need if you want to make the same aeroplane shape:

For the cake icing, I followed this recipe for white chocolate buttercream icing: 


  • 350 g or 12 oz butter at room temperature, plus extra for greasing the tin
  • 2 large navel oranges, plus one small tangerine (You could use 3 medium oranges as well )
  • 350 g or 12 oz caster sugar
  • 350 g or 12 oz self-raising flour ( This is different from your regular all purpose flour, it has baking soda blended in the flour )
  • 1/4 cup regular sugar to make the orange rind sugar mixture
  • 5 large eggs
  • 6 tbsp ground almonds
  • 6 tbsp heavy cream
  • For the glaze 
    • 90 ml 100% orange juice ( I used pasteurized orange juice as I wanted to serve my little one as well )
    • 2 tbsp caster sugar


  • Basic Preparation
    • Preparing the Cake Tin
      • If your cake tin is new, wash well and wipe. After this, avoid washing the tin unless absolutely necessary. After use, just wipe and store.
      • Grease the tin with butter at the bottom and sides. Lightly dust the tin with flour ( you can use a flour sifter for this purpose ), turning the tin so that a light film of flour coats the entire inside of the tin. Turn the tin upside down, tap gently to remove excess flour.
      • Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the tin
    • Place the butter and eggs outside for a while so that they reach a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
    • Making the orange rind mixture
      • Chop the rind from the oranges/tangerines and blend along with 1/4 cup sugar in a food processor or blender. Keep aside

I used the Kitchen Aid Stand Mixer for beating eggs, making the batter and the icing

  • Beating Eggs
    • Beat the egg whites and yellow adding 1 tbsp sugar until the mixture is nice and frothy
    • The final mixture should look like this
    • IMG_0161


  • Making the cake batter
    • Place butter in a stand mixer or a large bowl, gradually add sugar and continue beating until mixture is light and fluffy
    • Add the orange rind-sugar mixture and mix until well combined
    • Gradually add the beaten eggs to the mixture, beating thoroughly after each addition
      • Note: If the eggs are added too quickly, the mixture will curdle. If this should occur, fold in a little of the measured flour and continue adding beaten eggs
    • Gently fold in the flour followed by the ground almonds and the cream. At this stage, make a smooth batter using a cut and fold movement to add the flour and blend it with the rest of the batter. Do not beat or stir at this stage as over-handling will make the cake tough in texture. If using your stand mixer use it in the lowest setting for a couple of minutes until everything is blended well
    • The final batter : 
    • IMG_0704
  • Pouring the batter in the tin
    • Preheat the oven at 350 degrees Fahrenheit for 10 minutes
    • Pour batter in the cake tin. The batter should fill up to 2/3rd of the tin, leaving enough room for the cake to rise.
    • Give tin a light tap on table to spread air evenly in the batter and put immediately in preheated oven
  • Baking Instructions
    • Bake at 350 degrees until golden brown for approximately 55-60 minutes. This may vary depending on your oven settings
    • Bake immediately after mixing as close to the center of the oven as possible
    • Avoid opening the oven door for the first 20 minutes of baking
  • Preparing the glaze
    • In the meantime, prepare the glaze by placing the orange juice and sugar in a small saucepan. Bring to a boil over a low heat and simmer for 5 minutes
  • Testing Cake
    • The cake should pass the following tests :
      • Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cake is done
      • Pierce a fine skewer in the centre of cake, if it comes out clean, it is done
  • Turning out the cake
    • Before you attempt to turn the cake, let it cool on a cooling rack
    • Place a second cooling rack on top of the cake and invert the cake while sandwiched between two grids
    • Remove top grid and cake tin. Cool completely on grid
    • The cake out from the oven, what a relief it was to see an aeroplane that is perfectly intact when the pan is turned over !
    • IMG_0705


  • Cake Decoration
    • Preparing the Icing / Coloring tips 
      • While the cake is baking and cooling, prepare the icing and tint it so that you are ready to decorate the cake
      • If you are using an all butter buttercream icing, it’s a good idea to refrigerate it a couple of hours before you begin decoration and then rewhip the icing again to make it smooth. This way the icing will not melt while you are decorating
      • Another tip you can follow is only keeping the required icing out at room temperature
      • When you fill the decorator bags with icing, try to use the smallest decorating bag available, and only fill upto half of it, otherwise the icing will start melting soon
      • Use a toothpick to swirl icing color into icing, then mix well. Add color gradually until you get the icing color you desire

Note: I have noticed that the icing melts if the cake is out for a long time, so you can refrigerate the cake and place it outside 10-15 minutes before serving

Decorating the cake is completely your personal choice. You can follow the pan instructions and cover the entire cake with starts or you can let your imagination fly and command your Aeroplane 🙂



2 thoughts on “Orange Aeroplane Cake with White Chocolate Icing

  1. Yummy cake. I was lucky enough to taste it. The best I have ever tasted. It never had any eggy smell. Thank you for posting the recipe

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