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Kaffir lime and orange Bundt cake ~ 酸橙和橙子蛋糕


Indeed, Mrs' Ng's butter cake recipe is very versatile, one can tweak it and the result is  still a very moist, soft and fine textured cake.  What I am sharing with you today is a Kaffir lime and orange butter cake, baked in a 4 cup Bundt pan.   I substituted milk with juice from home grown Kaffir lime and orange juice and added in zest as well.












Kaffir lime and orange Bundt cake ~  酸橙和橙子蛋糕
Ingredients (A)
  • 230 gm unsalted butter
  • 4 egg yolks
  • 150 gm caster sugar
  • 200 gm self-raising flour
  • 60 ml orange and lime juice
  • a pinch of salt 
(B)
  • 4 egg whites
  • 50 gm caster sugar
Method
  1. Sift the self-raising flour with salt, set aside.
  2. Using a hand-held beater, cream butter and sugar till thick, pale and fluffy.
  3. Add in the egg yolks, beat on low speed till well combined.
  4. Sift in the sifted flour in 3 batches, beat on low speed, alternating with the orange and lime juice, till well incorporated, set aside.
  5. In a clean bowl, beat egg whites till frothy, then gradually add in the sugar, continue beating till stiff peaks form, but not dry.
  6. Fold in the meringue to the butter mixture in 3 batches, mix well.
  7. Pour into a well greased and flour dusted 4 cup Bundt pan.
  8. Bake in a preheated oven at 170 deg.C for 45 to 50 mins.  Test with a skewer till it comes out clean.
  9. Remove from oven, let cool for 10 mins. before overturning it onto a wire rack to cool completely before unmoulding.







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