Orange Sponge Cake (香橙海棉小蛋糕)

Yummy Bakes | 1:11 PM |

I first saw this little cuppies at Sonia's blog and was very much won over. and I love what Sonia described about this little cupcakes: "This is a type of cupcake has no burden to your body, light and less oily." so enjoy without guilt! Thanks, Sonia for sharing and also your experiment with using cold eggs.
 
Then I saw another variation by Ann using grapefruit and then Happy Flour also tried it.  So it must good cake to try. 
 






Recipe source: Nasi Lemak Lover and Happy Flour and Anncoo Journal
 
Ingredients:
25g corn oil (I used sunflower oil)
35g freshly squeeze orange juice
3 large eggs (cold)
95g caster sugar
100g top flour or cake flour
¼ tsp fine salt
1 orange rind
 
Method:

1.      Mix sunflower oil and orange juice together, set aside.
2.      Sieve flour and salt twice, set aside.
3.      In a mixing bowl, add cold eggs and sugar, whisk at high speed for 3 mins till thick and fluffy, medium speed for 10 mins and low speed for 1 min.
4.      Continue beating at low speed, add orange juice, flour spoon by spoon followed by sunflower oil and orange juice.  Do not over mix.  Turn off machine and use a rubber spatula to fold the batter till well combined.
5.      Pour batter into a lined 12 holes muffin pan until 90% full.  Lightly tap on counter top twice to remove air bubbles.
6.      Bake in preheated over at 170oC for 25 mins at middle rack.





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7 comments:

  1. So soft and fluffy. The texture is perfect!

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  2. Thanks for the mentioned, ya no guilty to enjoy this light and spongy cupcakes!

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  3. Chris, your sponge cakes very nicely baked, look soft and perfect!

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  4. Lovely cupcakes, looks so soft! Great for snacking!

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  5. Your Orange Sponge Cake are adorable. :) Light and fluffy and I can definitely eat a few in one sitting. :P

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  6. Thanks for sharing..
    It must be dilicious and sweet.

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