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Orange-Lemon Butter Cake ~ 橙柠檬牛油蛋糕

This is yet again another of Mrs. Ng's butter cake recipe which I tweaked to add in lemon juice and orange zest.  Soft, moist and full of citrusy flavour, this cake will last for days.... that is, if it can last that long!



Orange-Lemon Butter Cake  ~    橙柠檬牛油蛋糕
Ingredients
  • 200 gm self-raising flour
  • 230 gm butter
  • 4 egg yolks
  • 140 gm caster sugar
  • 20 ml lemon juice (2 Tbsp)
  • 40 ml milk
  • zest from 1 orange
  • a pinch of salt
  • 4 egg whites
  • 40 gm caster sugar
Method
  1. Sift the self raising flour with a pinch of salt, set aside
  2. Beat butter and sugar till light and creamy.  Add in egg yolks one at a time till well mixed.
  3. Add in sifted flour alternating with the milk.  Add in the lemon juice and orange zest.  Mix well and set aside.
  4. In a clean bowl, beat egg whites till foamy, gradually add in sugar and beat till stiff peaks form but not dry.
  5. Fold in 1/3 of  the meringue to the egg yolk mixture, mix well, followed by the remaining meringue.  
  6. Pour batter into a parchment lined 8 inch square pan.  Smooth up the surface of the batter.
  7. Bake in a preheated oven @ 180 deg.C for about 45 mins.till golden brown.  Test with a skewer till it come out clean.
  8. Remove cake from oven, let cool in pan for awhile before removing and let it cool completely on a wire rack.


Comments

  1. So tender and smooth...just like chiffon, but better because of butter :-))

    ReplyDelete
    Replies
    1. It's soft and moist but personally I prefer chiffon cakes.

      Delete

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