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 flour230 gm butter4 egg yolks140 gm caster sugar20 ml lemon juice (2 Tbsp)40 ml milkzest from 1 orangea pinch of salt4 egg whites40 gm caster sugarMethod Sift the self raising flour with a pinch of salt, set asideBeat butter and sugar till light and creamy. Add in egg yolks one at a time till well mixed.Add in sifted flour alternating with the milk. Add in the lemon juice and orange zest. Mix well and set aside.In a clean bowl, beat egg whites till foamy, gradually add in sugar and beat till stiff peaks form but not dry.Fold in 1/3 of the meringue to the egg yolk mixture, mix well, followed by the remaining meringue. Pour batter into a parchment lined 8 inch square pan. Smooth up the surfa…
Orange-Lemon Butter Cake ~ 橙柠檬牛油蛋糕 Ingredients 200 gm self-raising flour230 gm butter4 egg yolks140 gm caster sugar20 ml lemon juice (2 Tbsp)40 ml milkzest from 1 orangea pinch of salt4 egg whites40 gm caster sugarMethod Sift the self raising flour with a pinch of salt, set asideBeat butter and sugar till light and creamy. Add in egg yolks one at a time till well mixed.Add in sifted flour alternating with the milk. Add in the lemon juice and orange zest. Mix well and set aside.In a clean bowl, beat egg whites till foamy, gradually add in sugar and beat till stiff peaks form but not dry.Fold in 1/3 of the meringue to the egg yolk mixture, mix well, followed by the remaining meringue. Pour batter into a parchment lined 8 inch square pan. Smooth up the surfa…