Skip to main content
logo
Food Advertising by

Mandarin Orange Butter cake ~ 橘子奶油蛋糕


I made this butter cake with Mandarin oranges which were abundant during the recent Chinese New Year.   Baked this cake in a loaf pan and initally there was a slight crack in the centre which is quite common when cakes are baked in a loaf pan but I was very pleased when the gap closed up upon cooling.  Perfect to have this for breakfast or for tea as it was moist, soft and full of orange flavour.


Mandarin Orange Butter Cake  ~  橘子奶油蛋糕

Ingredients
(A)  173 gm unsalted butter
        110 gm caster sugar
        3 egg yolks
        150 gm self-raising flour, sifted
        45 ml Mandarin orange juice
        Pinch of salt

(B)   3 egg whites
        37 gm caster sugar

Method
  1. Line a 24 x 13 x 7 cm loaf pan with parchment paper, set aside.
  2. Beat butter with sugar till pale and fluffy.  Add in the egg yolks one at a time, mix well.
  3. Fold in the sifted flour alternating with the Mandarin orange juice till well combined.
  4. In a clean bowl, beat the egg whites till foamy and frothy, add in the sugar gradually and beat till stiff peaks form but not dry.
  5. Fold in the egg whites into the egg yolk mixure, mix till well incorporated.
  6. Pour the mixture into the prepared loaf pan.
  7. Bake in a preheated oven @ 180 deg.C for about 35 to 40 mins. till golden brown.  Test with a skewer till it comes out clean.  
  8. Let cool in pan for about 10 mins. before unmoulding and letting it cool completely on a wire rack.



Comments

  1. Lovely! I always love the mandarin aroma in cakes. This looks awesome!

    ReplyDelete
    Replies
    1. Thank you, Angie but I wasn't able to grate the zest from the skin, it was too soft.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Scallion Oil Chicken ~ 葱油鸡

From Spring Onion pancake , I'm sharing with you a Scallion or Spring onion chicken dish today.  This is more or less like a poached chicken dish except that it's laden with a sauce of scallion oil, chicken broth and Chinese wine.  This dish can be served as it is or chilled in the fridge before serving, Scallion Oil Chicken ~   葱油鸡 Ingredients 2 whole leg chicken, approx 600 gm 4 to 5 stalks of spring onions Ginger, sliced and minced 1 Tbsp Shaoxing wine 6 Tbsp vegetable oil Light soya sauce, salt and a bit of sugar to taste Method Season the chicken with some salt, set aside. Cut out the spring onion bulbs, some to put in the pot and some to make the oil. Chop up the rest of the green part of spring onions. Add the minced ginger into the chopped spring onions, add some salt, mix well. Bring some water to the boil, just enough to cover the chicken, add in the spring onion bulb d three slices of ginger and a teaspoon of salt. Once boiling,

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle. I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more! Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish), Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually ,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwr

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.