I was craving for this cake the moment I saw this recipe in Ju's blog.
The yellow cake with orange-y specks and the dark brown crust is so tempting, don't you think so? And I always have this fondness for butter cakes. It is simple yet satisfying.
This recipe calls for the adding of orange zest into the butter cake batter. This makes the cake smells so nice - so citrus-y.
However, I did not have a 9-inch cake pan and thus used a bigger cake pan - thus, resulted in a shorter cake. Luckily, I did remember to reduce the baking time by 5 minutes.
I baked this cake at night around 9.30pm. By the time I finish baking, it is already 11pm and I was hurrying to put Shern to sleep.
Photo#1 - Saw this tip in AFC in Astro - I shaved my butter to make it soften quicker.
Photo#2 - Finally bought my egg white/yolk separator. Ahh...simple tools like this really makes my life simpler.
Photo#3 - Orange Butter Cake batter
As usual, I did not wait for the cake to be completely cool before cutting it. So the cake did crumbled a bit when I cut it. But we couldn't wait. Well, I couldn't wait, that is. I couldn't wait to sink my teeth into it!
The cake is so good that we finished almost half the cake even near midnight. All of us has a slice or two, even Shern!
Ah-yee even requested me to bake another of the same cake tomorrow! See...it is that good!
Recipe: Orange Butter Cake (copied from Ju's The Little Teochew blog)
- 195g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 170g butter, softened
- 225g sugar
- 1 large egg, plus one large egg yolk
- 1 1/2 tbsp orange zest
- 12 tbsp whole milk
1. Preheat oven to 190 degrees celsius. Butter and line a 9-inch cake pan.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. Using a mixer on medium speed, cream butter and sugar until fluffy for about about 2 minutes.
4. Beat in orange zest, then egg and egg yolk. If the mixture curdles, just add 1 tbsp of flour and continue mixing.
5. On low speed, add flour mixture in 3 parts, alternating with milk.
6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform. The batter should look thick and creamy.
7. Pour batter into prepared pan and smooth top with spatula or knife.
8. Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean.
9. Let to rest in pan for 5 minutes, then remove to a cake stand or platter. Allow cake to completely cool before slicing.
(Since it was night time, all photos were taken without natural light and this explains why all the photos here sucks!)