Orange Ogura Cake

 

I always like 相思蛋糕,my friend ever bought from Batu Pahat many years ago and I remember everyone was so impressed by how soft and cottony the cake was. I wanted to bake this cake so much but as I have fear on handling egg separation method, thus this recipe was shelved even though I had bookmarked the varieties from a lot of bloggers.

My helper has been kept reminding me to bring oranges to office as there are a lot in the fridge. And since this month is the orange event from Ann's Little Thumb Up, I took the courage to try on the orange ogura cake from Ann.


Recipe adapted from here.

Ingredients:

70g Orange juice

40g Vegetable oil
1/4 tsp Salt
55g Hong Kong Flour/Plain flour or Cake flour

zest from 2 oranges (I used one orange cos I was able to get 90g of juice from one)
4 Egg yolks + 1 whole egg (60g each)
150g Egg white
1/4 tsp Cream of tartar (I replaced with lemon juice)
60g Sugar

Method :

1. Line baking sheet at the bottom of an ungreased 7 inch square pan and preheat the oven to 160C with a tray of boiling water on the most bottom rack.

2. Whisk egg yolks,and vegetable oil until frothy and add orange juice, mix well. Sift in flour and orange zest, mix well set aside.

3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar till peak form (not stiff).

4. Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well.

5. Pour batter into pan and tap pan lightly to remove air bubbles.

6. Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.

7. Remove cake immediately after baked and invert cake on wire rack to cool.

Verdict?
 I didn't bake the cake successfully, I under baked the cake that caused the cake to collapse, too ugly to show the whole cake lol. And also the texture is too moist, definitely need to try it again, need a lot of practises.

I am submitting this post to Little Thumbs Up April 2014 - Orange host by Ann of Anncoo Journal, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Orange Butter Cake

I have been kept encountered this issue for at least a few months if not longer when I wanna read the blogs that I follow from my dashboard reading list. The message "Add blogs to follow in your Reading list :You are not currently following any blogs. Use the "Add" button to enter blogs you'd like to follow in your Reading List." keep appearing, my reading list is empty! This is so annoying especially when I am rushing for times, using my lunch time or when I reach office much earlier than office hours, hoping to surf my favourite blogs. Even though I keep on refresh the page umpteen times, same message keep appearing. The longest I did the page refreshing was more than 1/2 hr until I finally gave up, urgggh... making my limited surfing time even more difficult :(.

Enough of ranting, back to my bake. Recently my house has too much stock of oranges, as my fil is still hospitalized so short of one person to help clear stock. Thus, good to do some baking on it and at the same time can give support to Ann :D.

Pardon for my ugly cake as I was rushing to do the photo shooting before I go out. The cake was sliced unevenly and messy due to the rush, no eye to see hahaha...

Recipe adapted from here.


Ingredients: (for one 8"square cake tin)
225g butter (softened)
200g castor sugar (I reduced to 160g)
225g self raising flour (sifted)
4 eggs
1 small orange (I used medium size naval orange)

Method:
1. Wash a whole orange, cover with water in a small pot, bring to boil and then turn fire down to simmer orange slowly for about 20-30 minutes.
2. Cut cooked orange and remove the seeds and blend it, set aside to cool.
3. Cream butter and sugar till light and fluffy.
4. Add eggs, one at a time to beat till well blended
5. Add the orange pulp, mix it well
6. Fold in flour and gently mix it. As oranges and eggs vary in size, if you feel that the final batter is too soft (ie, not dropping consistency per normal butter cake), please don't hesitate to add 1 or 2 more tbsp of sifted flour to bring it to the right consistency.
7. Pour batter into a greased and lined 8 inch cake tin.
8. Baked in a preheated oven at 170C for 40-45 mins or till skewer comes out clean.
9. Let cake cool in the pan for about 5mins before turning it out on a cooling rack

Note:
1. If the cake turn brown before cook, then use aluminium foil to cover and continue with the baking
2. The orange puree MUST be room temperature when you add it to the cake mixture, so you can prepare the orange puree in advance, does not have to be necessarily just before you start baking.

Verdict?
The cake is soft and moist, a little too moist as I think the orange I used is a little too big lol. The cake is full of orange aroma, so fragrance and the cake will be perfect if it is more "dry" a little bit.

I am submitting this post to Little Thumbs Up April 2014 - Orange host by Ann of Anncoo Journal, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Orange Sponge Cupcakes

 

After hunting around for quite sometimes, the freelancer finally started work on Monday to help up with the outstanding tasks. Phew... feel so relief that I can answer to those who are chasing after my butt for the stuff lol. I can also "steal" some of the times to do as many posts as possible heeheehee...

Anyway back to my bake. As I am looking out for good sponge cake recipes for some events, I remember this orange sponge cupcakes that I had bookmarked sometimes ago which received good reviews. If you are keen to bake, do drop by Sonia's blog as she has clear and detailed explanation.

Recipe adapted from Nasi Lemak Lover

Ingredients : makes 11 cupcakes

25g corn oil (I used sunflower oil)

35g fresh squeeze orange juices
3 eggs (large), cold from fridge (I used 4 small eggs which weighed about 185g)
95g caster sugar (I reduced to 85g)
100g top flour or cake flour
1/4tp fine salt
1 orange rind

Method

1.    Mix corn oil and orange juices together, set aside

2.    Mix flour and salt together, sift them twice, set aside

3.    Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy, I beat till ribbon stage (if use KA mixer with balloon whisk, 3mins at speed 8-9, 10mins at speed 4-5, 2mins at Speed 1-2, total time 15mins ).

4.    With mixer running at speed 1-2, add in orange rind, add flour spoon by spoon, then add in corn oil + orange juices, do not over mix. Remove mixing bowl, use a spatula to fold the batter till well combined.

5.    Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on counter top twice to remove air bubbles.

6.    Bake at pre-heated oven at 170C for 25mins at middle rack.

Verdict?

Although the cake is not 100% successfully bake as the middle of the cake sunk in, and also probably I had over baked slightly, the cake is on a little dry side. However the cake is still velvety soft and spongy with hint of orange taste, light and refreshing.

 I am submitting this post to Little Thumbs Up April 2014 - Orange host by Ann of Anncoo Journal, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Sicilian Orange Cake

 

 

 

 

This recipe was adapted from one of my favourite blogger who had quit blogging quite sometimes ago. I will not mention her blog name as what I heard of was that someone has got the url that she had gave up and take advantage on the blog traffic to get profit :(.

One day I was craving for my favourite orange butter cake and when preparing the ingredients, suddenly I remember this sicilian orange cake that I had bookmarked long time ago and decided to give it a go.

I omitted the icing as stated at the original recipe as I dun really fancy icing.

Ingredients

250g lightly salted butter, at room temperature, plus extra for greasing

250g caster sugar (I reduced to 180g)

4 medium eggs

1 1/2 tsp finely grated orange zest

250g self raising flour

85ml freshly squeezed orange juice

Method

1. Preheat the oven to 170C. Grease and line a 8" square cake pan with baking paper.
2.  Cream the butter and sugar until very pale. 
3. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. 

4. Beat in the orange zest.
5.  Add the flour all at once and mix in well, then slowly mix in the orange juice.

6.    Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

7.    Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.

Verdict?
The cake is soft and moist and buttery with orange aroma, delicious. I reduced the sugar and the sweetness is just nice for me. It is equally delicious as my previous orange butter cake but lighter, the orange butter cake is much more "heavier" and "stronger".

I am submitting this post to Little Thumbs Up April 2014 - Orange host by Ann of Anncoo Journal, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.