I made this butter cake with Mandarin oranges which were abundant during the recent Chinese New Year. Baked this cake in a loaf pan and initally there was a slight crack in the centre which is quite common when cakes are baked in a loaf pan but I was very pleased when the gap closed up upon cooling. Perfect to have this for breakfast or for tea as it was moist, soft and full of orange flavour.
Mandarin Orange Butter Cake ~ 橘子奶油蛋糕
(A) 173 gm unsalted butter
200 gm caster sugar
3 egg yolks
100 gm self-raising flour, sifted
45 ml Mandarin orange juice
Pinch of salt
(B) 3 egg whites
37 gm caster sugar
Line a 24 x 13 x 7 cm loaf pan with parchment paper, set aside.
Beat butter with sugar till pale and fluffy. Add in the egg yolks one at a time, mix well.
Fold in the sifted flour alternating with the Mandarin orange juice till well combined.
In a clean bowl, beat the egg whites till foamy and frothy, add in the sugar gradually and beat till stiff peaks form but not dry.
Fold in the egg whites into the egg yolk mixure, mix till well incorporated.
Pour the mixture into the prepared loaf pan.
Bake in a preheated oven @ 180 deg.C for about 35 to 40 mins. till golden brown. Test with a skewer till it comes out clean.
Let cool in pan for about 10 mins. before unmoulding and letting it cool completely on a wire rack.