Orange butter cake

M subtlety hinted earlier this week that she's had no luck getting orange chiffon (her favourite) at the bakery.

Came across mamafami’s website and decided to try a butter cake instead. It was good. Probably would have tasted even better if I had let it to cool overnight. Ha ha but couldn’t wait since I wanted M to share some with her lesson-mates.

Here’s my adapted recipe to suit my 7 inch cake tin. For original recipe, pls refer to mamafami's blog.

Ingredients
200g unsalted butter, room temperature
80g brown sugar
80g caster sugar (20-30g more if you have a sweeter tooth)
4 eggs (use only 4 yolks and 3 egg whites)
213g cake flour
1 tsp baking powder
2 tbsp orange juice
Finely zest of 1 orange
1 tbsp sunquick or any orange cordial equivalent
1/2 tsp orange paste

Method:

1. Preheat oven to 180C.
   
2. Grease/line 7 inch cake tin.
   
3. Shift flour and baking powder, set aside.
   
4. Beat butter and sugar until light and fluffy.
   
5. Add eggs slowly while you continue to beat until silky and creamy.
   
6. Fold in flour alternating with the orange mix (combine juice, zest, paste and cordial).
   
7. Pour into prepared tin and bake for 40-45 min.
   
8. Optional - After 15 min in the oven, using a knife, insert a slit in the centre. Reason for this is to have a more ‘controlled’ volcano. ;)




Cool on rack before cutting. Taste better if prepared a day ahead.