Whilst looking for a new fun campfire activity i came across people talking about cooking cakes inside oranges, but unfortunatly none of them were ever able to provide me with a method to getting them right. So, in preparation for scout camp next weekend, i decided to do some investigating...

They are REALLY easy to make, and taste great

If you like it rate it, if you make it show me :D

Step 1: Ingredients

Wotcha' gunna need:
Mixing bowl
Sharp Knife
Campfire, Fire pit or BBQ

Self Raising flour
Castor Sugar
Marge or Butter

If you want to have orange juice at the camp:

I usually make a 4442 sponge cake mix...

4oz of Caster Sugar
4oz of Marge or Butter
4oz of Self Raising Flour
2 eggs

but to try it out, i decided to make it a 2 2 2 1 mix

I found that this amount would fill two to three normal /medium sized oranges, so you will have to work out  how much mix you will need for your troop size.
This is wonderful! I've been wanting to try this for forever. :D
well if it works, and it is easy to follow, could you vote for my ible please?
Voted. Going to try next week at the camp in Near Northern Ontario, Canada.. Thanks for the idea.
Thanks :-) let me know how it goes<br>
Oh yes... mention cakes and jessyratfink is on the case - hi jessy :)
I seriously reccomend it!
In US, more commonly we measure dry ingredients by volume not by weight. From the web: <br>Superfine (found as Confectioners, assuming weight would be about the same for Superfine) Sugar, 1 cup = 3.88 oz. in weight, so 4 oz. is 1.03 cups <br>White Flour, 1 cup = 4.409 oz. in weight, so 4 oz. is .91 cup. <br>4 oz. Margarine or Butter = 1/2 of a cube. <br>Eggs are eggs. Since we're roughing it, sounds like 1 cup sugar, 1 cup flour, 1/2 cup Margarine or Butter and 2 eggs will get you pretty close. <br>Looking forward to trying this. Thank you!
if it works, can i ask that you give me a vote if you think it worthy? thanks <br>
Sure! It will be a while before we're out camping, but will let you know!
I just did this with a scale, but measuring out with cups as I went. It was more like 3/4 cup flour, 1 cup sugar. This made just enough for 4 oranges. We're heading out tomorrow, so I'll report back after the trip how it went.
You can always get POWDERED EGGS to avoid the germ issue entirely. <br> <br>OR pasteurized eggs---Eggbeaters or the like. <br> <br>But wiping the shells of the eggs should be just fine to avoid the transfer of anything on the OUTSIDE of the shell getting on the INSIDE of you. <br> <br>Don't wash--the prior comment was right---it can &quot;force&quot; germs into the egg!
That looks delicious. How do you normally teach this to your scouts? Which do you prepare ahead, which parts do the kids do? Take a photo with all the cakes in the fire please!
My scouts do regular outdoor cooking, i generally get them to do it along with me, with other leaders floating in support helping where people fall behind. To cut down on time i would make the wet mix before hand, or atleast the bulk of it (get some of the older ones to make a small batch of mix) i will be cooking them this weekend, and will try and get a good picture. <br> <br>If you don't mind voting in the competitions, it would be nice to be in the running for SOMETHING :D <br>
I get the impression that you might be in Britain somewhere? So please forgive my American ignorance, but what is caster sugar?
Here in Canada it's often called Fruit Sugar, Berry Sugar or Instant or Rapid Disolving Sugar. Icing Sugar (which is what Powdered doughnuts (or donuts if you're American) are coated with) has corn starch in it to make the icing thick.
That's weird, my other comment didn't show up. It's called caster/castor in the US too. @skinnyboy, I always thought superfine is another name for caster sugar. I know that's what Domino calls it at least.
You can get finer sugar just by whizzing granulated in a blender. Blend it too long though, &amp; you'll get powdered sugar!
In the US, the closest thing to caster sugar is 'superfine', but you can make a straight substitution with granulated just fine in most cases. As you can imagine, sometimes the finer grains will dissolve more readily, or produce a different texture when not dissolved. Not a problem in this recipe, but beware of swapping in recipes measuring by volume (eg cups); 1 cup of superfine will contain more sugar in it than 1 cup of granulated.
Yes, sorry, thought it was fairly universal, castor sugar is a fine ground sugar used in baking :-)
I understand what you mean. (You asked!)
Is castor sugar the same as powdered sugar? <br> <br>Also, you DO sound like a germ freak. Yes people should wash their hands, (I do often while cooking with antibacterial soap) but remove their wedding ring? Don't taste from the spoon? You're in denial. Stop eating out, ever.
I think powdered sugar, like confectioner's sugar, has corn starch in it, while caster sugar does not. <br> <br>To each is own I suppose. I for one, feel better knowing that if I ate a Biggsy cake it would be Biggsy-saliva free! :)
Hehe certainly would be :-)
Yesss :) <br> <br>I never thought about the jewelry thing before now. Personally just because wet rings are uncomfortable and what if food gets caught in there, plus I'd be working with my hands, but I don't think I've ever witnessed someone prepping food with rings on.
Awesome! We're in charge of our next Scout family campout - and this will be on the menu. Thank you for posting this!
No problem, it's our family camp this weekend :-)
I am going camping next weekend and will definitely try this! However, we are electricity or on site water - I hope to adapt this with as much pre-prep as possible and perhaps some sealed container of liquid eggs...
I mixed it by spoon, you don't need electricity and I wouldn't risk liquid eggs.... salmonella on camp is neve fun...
One of my Scoutmasters does this with eggs, instead of the bread. The eggs also taste kinda orangey...
Yes, they are foul hehe
We made these as a kid at camp. They taste so Good & are very simple. I've tried to explain them to my wife but there were always far more questions than answers. Thank you!
Hehe no worries :-)
Great I can't wait to try this. <br>I agree with you on the biohazard issues. May I also suggest washing and drying the eggs before using them?
I was always told not to wash an egg because the shell is a permiable membraine. Don't want to wash the bugs into the egg. Washing your hands after handling the eggs would be sufficient I would think
We make these on camp, cooking the in the coals of a fire pit. <br> <br>They work well, the kids love them, but I find them too sweet &amp; orangey for my taste.
I had never heard of them until recently, going to try them out next week at family camp.... using it as our sweet treat on my backwards cooking base

About This Instructable


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Bio: I'm an un-repentant mess creator... I'll turn my hand to anything and providing i get my fingers back... I'm happy.
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