I had been craving for citrus flavored cakes recently. Hence, you will be seeing quite a lot of a lemon or orange flavored bakes lately. I had even planned on attempting Lemon Blueberry Pound Cake with two punnets fresh blueberries which I bought couple of days ago. And I decided to bake this Orange Butter Cake this morning with the leftover big Sunkist navel orange which I bought only to find out that Sister and parents ate it up!
Thankfully, there are still some Spain mandarin oranges in the kitchen. So, I made do with them. I am not sure how they are gonna taste like. But hopefully, the taste would not be far from using Sunkist navel orange. This Orange Butter Cake is currently baking in the oven as we speak. LOL!
Orange Butter Cake (adapted from The Domestic Goddess Wannabe)
- 250g salted butter, room temperature
- 4 egg yolks
- 100g fine granulated white sugar
- 180g self-raising flour, sifted
- 60ml freshly squeezed orange juice *Spain mandarin oranges*
- zest of 1 orange *2 Spain mandarin oranges*
- 1 tsp orange extract, optional *omitted*
- 4 egg whites
- 1/4 tsp cream of tartar *optional*
- 50g fine granulated white sugar
- 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 in the next.
- Add in sifted flour and orange juice in the sequence of flour-orange juice-flour, mix until the flour has just been incorporated and set aside for later use.
- In another clean mixing bowl, beat egg whites with cream of tartar until it turns foamy.
- Gradually add in 50g of sugar in three batches until it reaches stiff peaks stage.
- Gently fold in one third of the meringue into the egg yolk mixture and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
- Pour batter into a lined and lightly greased 8-inches round baking pan and smooth the top as much as you can.
- Bake the cake in a preheated oven of 170 degree Celsius for approximately 35 to 40 minutes or until an inserted cake tester comes out clean.
- Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.
Was slightly disappointed that the cake came out with a little dense layer at the bottom. The cake shrunk from the sides a short while after it was removed from the oven. So, I was thinking of not lining the sides next time to see if it is gonna shrink heavily. Texture wise, it was soft and fluffy as egg separation method was used.
However, the cake lack of orange taste. It was probably due to the type of orange which I used. Think I am gonna increase the portion of orange zest next time if I were to attempt this recipe again. Mom said the cake was good as it was polished by the next day. It normally takes days for my parents to finish up the cakes which I baked but this one was surprisingly quick! However, she mentioned the cake was a bit sweet though.