Skip to main content

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.



Labels:

Comments

  1. Angie's RecipesFebruary 27, 2017 at 2:40 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 27, 2017 at 9:24 PM

      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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more