Orange Sponge Cake (香橙海棉小蛋糕)



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 170^oC for 25 mins at middle rack.