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Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan.
2. Make the Sponge Cake
In a large bowl, beat the eggs and sugar until light and fluffy. Slowly mix in the oil and Fanta. Add orange zest, if using.
In a separate bowl, combine the flour and baking powder. Gradually fold into the wet ingredients until smooth.
Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
3. Prepare the Creamy Topping
In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Add the instant pudding mix and continue whipping until thick and fluffy.
4. Assemble the Cake
Once the cake has cooled, spread a layer of mandarin oranges evenly across the top. Then, gently spread the whipped cream mixture over the fruit.
Refrigerate for at least 2 hours (or overnight) to let the flavors meld and the topping set beautifully.
🍴 Serving Tips
- Serve chilled with a sprinkle of orange zest or extra mandarin slices on top.
- Pairs perfectly with coffee or iced tea.
- Great for birthdays, spring brunches, or just a weekend baking adventure.
💡 Optional Variations
- Mandarin swap: Try pineapple, peaches, or mixed fruit cocktail instead.
- Make it chocolatey: Add a layer of cocoa powder to the sponge for a choco-orange vibe.
- Lower sugar version: Use diet soda and reduce sugar slightly in the whipped topping.
✅ Final Thoughts: A Slice of Citrus Joy
This Fanta Cake with Mandarins is more than just a dessert—it’s a celebration of bright flavors, playful nostalgia, and the joy of baking something a little out of the ordinary. Whether you’re bringing it to a potluck or making it just because, one thing’s for sure: it disappears fast.
Go ahead—whip up a slice of citrusy sunshine and enjoy a dessert that’s as fun to make as it is to eat. 🍊💛
Have a twist on Fanta Cake you love? I’d love to hear how you make it your own!
