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orange butter cake

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It has been a very quiet Chinese New Year. I spent most of it at home, baking. It was wonderful!

I experimented on a few recipes that I had been meaning to test for a while. Some turned out great, while others failed. Among those that passed was this recipe for an Orange Butter Cake. I tweaked Mrs Ng Sk’s famous butter cake recipe again and came up with what I think is a winner.

If, by now, you don’t know how crazy I am about butter cakes, you must have been living on another planet. Or, you haven’t been reading my blog. 

But if you have been reading my ramblings, you will definitely know I am totally heads over heels in love with Mrs Ng SK’s butter cake recipe. It is the most fragrant and the most delicious butter cake I have ever tasted. I loved it so much that I made other versions like this chocolate one, this marbled one, and this walnut one. All were good!

If you are a fan of oranges, you will love this version – it is made using fresh orange juice, orange zest as well as orange extract. You cannot get more orange-y than this!

And let me show you how I made the orange version.

In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.

Add the egg yolks, one at a time, and mix until each is completely incorporated before adding the next.

Add the orange zest and orange extract and mix to combine.

To this, add the flour and orange juice in the sequence flour-juice-flour-juice-flour, mixing until the flour has just been incorporated.

 Set this aside.

In a clean mixing bowl, whisk the egg whites until foamy.

Gradually, add caster sugar, all the while whisking, until stiff peaks form.

Beat 1/3 of the meringue into the egg yolk mixture.

Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streaks remain.

Transfer the batter into a lined and lightly greased 8-inch round baking pan. Smooth the top as best as you can.

Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

Enjoy!

ON-GOING WORKSHOPS 

Date: Saturday 21 January 2017 (2 PLACES LEFT)

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Friday 10 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

 Date: Saturday 18 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

 

Date: Saturday 9 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Orange Butter Cake

Serves 8


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Ingredients
  1. 250g Salted Butter, room temperature
  2. 4 egg yolks
  3. 100g caster sugar
  4. 180g self-raising flour, sifted
  5. 60ml freshly squeezed orange juice
  6. zest of 1 orange
  7. 1 teaspoon orange extract, optional
  8. 4 egg whites
  9. 50g caster sugar
Instructions
  1. In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
  2. Add the egg yolks, one at a time, and mix until each is completely incorporated before adding the next.
  3. Add the orange zest and orange extract and mix to combine.
  4. To this, add the flour and orange juice in the sequence flour-juice-flour-juice-flour, mixing until the flour has just been incorporated. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until foamy.
  6. Gradually, add caster sugar, all the while whisking, until stiff peaks form.
  7. Beat 1/3 of the meringue into the egg yolk mixture.
  8. Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streaks remain.
  9. Transfer the batter into a lined and lightly greased 8-inch round baking pan. Smooth the top as best as you can.
  10. Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking butter cakes.
  2. I use 65g eggs for all my bakes.
Adapted from Mrs Ng SK
Adapted from Mrs Ng SK
The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/

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