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Tuesday, 2 August 2016

Cranberry Orange Butter Cake 蔓越梅香橙奶油蛋糕


A moist but not oily orange butter cake. I let the cake rest on top of a tempura paper for almost 5 hours, but the paper only has a few patches of oil stain directly below the cake. As seen from the picture below, the paper is free from oil stain at the edge.

A cake, which is crack-free and has a velvety texture, are the characteristics of this butter cake.


Sharing with you my best-loved orange butter cake recipe 💕

Yield: One 20Lx10Wx6.5H cm cake


Ingredients

All ingredients in room temperature.
Using 55g eggs

110g top/cake flour
15g milk powder
1/2 tsp baking powder

110g unsalted butter, softened 
105g fine sugar
1/8 tsp salt

3 eggs

1 tbsp golden syrup/honey
1/2 tsp vanilla extract
20g orange juice
5g orange peel 
20g dried cranberry


Directions

1.  Cut dried cranberries into smaller bits. Toss with a little corn or potato starch to keep the cut cranberry bits apart.







2. Cut the orange peel into thin stripes.
I use frozen orange peels salvaged from the orange cut for my fruit platter the other day.
For method to keep your orange peel in frozen form, please refer to this recipe :)



3. Mix cake flour, milk powder and baking powder together in a bowl.


4. Beat eggs together and set aside.


5. Cream butter, sugar and salt together till light and fluffy.




6. Gradually blend in the beaten egg to the batter. Add in small quantity after each mixing.




7. Sieve in the flour mixture from (3) into the batter and mix briefly. 
Try not to over mix the flour.




8. Mix in the golden syrup, vanilla extract, orange juice, and orange peel.






9. Use a spatula to give a more through mixing.

Before pouring the batter into the cake pan, mix in the cranberry bits.




Pour the batter into the prepared cake pan.
For non-silicon cake pan, please grease with butter and sprinkle a thin layer of flour over, or line it with parchment paper



10. Bake in the lowest rack of a preheated oven set at 170 degree Celsius for about 40 minutes turning on only the upper heating coil.
The purpose is to "strengthen" the top crust, so the hot batter below will not push through it and cause the crack.

After the 40-minute top baking, turn on both the top and bottom heating coils, lower the oven temperature to 160 degree Celsius and bake for another 25 minutes, or till an inserted cake tester came out clean.

End of baking.


Test with a cake tester.


Alternatively, you can bake at 160 degree Celsius for about 45 minutes at middle rack of the oven. You'll get a all-round brown caramelized crust. I use a heavy metal pan for a more even browning.




11. Let the cake stay in the cake mould for about 15 minutes.



Invert out the cake and let it cool on the wire rack. I covered the cake loosely with a sheet of paper kitchen towel to prevent it from drying out.




12. Slice and enjoy :)








24 comments:

  1. Such gorgeous crumbs! Love the colour too.

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    1. Thank you Veronica for your nice comment 😄💕

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  2. Wow!! You didn't even use a electric miXer and still can produced a perfect looking cake. Salute!

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    1. Thank you 💕 If the butter has been finely whipped to fluffy, it's possible to produce a fine crumb butter cake without an electric mixer. The added baking powder also played a part in this 😄

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  3. Hi NL, thanks for sharing. Baked this today but was unable to achieve no-crack top as was using a microwave convection oven. Cake is light, fragrant and yummy!
    However, I noticed that the cranberries and orange strips all sank to the bottom - how can we prevent this? Cranberries were coated with corn flour as per recipe. Thanks

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    1. Hi, besides dusting the dried cranberries with flour, maybe you can try to keep the dried cranberries smaller to they can keep afloated

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  4. Hi Ms Goh, I try this recipe but at lower temperatures about 150. But cake still burn on top. I use thermometer in oven but it seems still too hot. What should I do? Go lower?

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    1. Hi Samuel, hope you didn't use fan mode to bake your cake. If your oven is on a hotter side, maybe you can reduce temperature slightly, and extend the baking time 😄

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  5. Wow! I've just tried your recipe and it tastes and smells so good! Question though... I baked it in a 6" round pan. How do I prevent the dome-shaped top? And mine didn't rise so much....how do you make it rise?....

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  6. Can I use fresh milk instead milk powder? If yes, how much fresh milk to be added? Please advise, thank you.

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    1. Hi Adeline, I'm afraid you can't add milk to substitute for milk powder, or the batter would be too wet. Maybe you can leave out the milk powder, as a result some level of taste maybe compromised :)

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  7. Wow! Looks great, dearie. I shall try this soon!

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  8. Wow! Looks great, dearie. I shall try this soon!

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    1. Thank you, Mal :) Hope you'll like it ^^

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  9. Hi Goh! Those look so lovely! I have a question though. I noticed the two photos of the butter cake: one has a crack on top and the other has a flat/smooth top. Do both outcome means they baked fine, or are there factors for having a cracked top? Thank you! :)

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    1. Hi Michelle, a crack in the middle of the cake, to some Bakers, is a feature of a pound or butter cake.
      If I bake at 160 degree Celsius throughout, the cake would develop a crack at the top.
      If I first bake at 170 degree Celsius upper heating, then reduced to 160 degree Celsius with upper and lower heating, I would have a higher possibility of getting a flat smooth top.
      There's not much difference between the two heating methods, only the appearance :)

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    2. Oh my gosh, that is so helpful and would definitely keep that in mind. I appreciate it and thanks a lot! :)

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    3. Glad to share with you 💕 Happy baking 🍰

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  10. Hi thanks so much for sharing! I tried this last weekend and it was very very yummy. However I had one issue, my cake didn't rise as much, it was very short. I reckon it's either I didn't beat the eggs enough or the butter+sugar. The eggs I beat till almost doubled in size, frothy. Creamed butter and sugar till light and fluffy like in your pic. I did add baking powder, followed the recipe exactly. I'm using the exact same size of pan as well... I don't know what went wrong. I almost never had success with recipes that don't use egg whites as the leavening agent. Could it be my eggs or butter+sugar you think? I'm determined to perfect it cos it tasted so good!!

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    1. Hi, I'm happy to receive your positive feedback 😃
      I'm not an expert in baking cake, but I'll try to share my limited knowledge with you.
      To me, the butter- sugar holds the key in trapping air in the batter. Softened butter-sugar cream cannot hold air bubbles well, so I'll try to return the mixing bowl to the fridge to cool down for a minute or two a few times. This step is especially important while working on a hot day.
      While adding the beaten egg to the sugar-butter cream, I have one hand whipping the sugar-butter cream continuously, while the other hand pouring the beaten egg slowly. The aim - try not to let the egg separated from the butter.
      Hopefully, this info is helpful to you :)

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    2. Hello! I tried again today! Took your advice, chilled my sugar and butter twice for 1min each in between beating. And this time I beat eggs till no yolk is seen, fluffy and doubled in size. However my cake still didn't rise as much. It's almost the same height in the pan before putting into oven. Should I increase baking powder? I used 1/2tsp like in your recipe. Should I use 3/4 or 1 tsp next time? Despite the height, it's still so so good. My top heat lowest temp is 180C so I just baked at 160C for 45mins. Mine doesn't have a dome (unlike common butter cakes with a crack), no crack too. Nice but it's flat. Maybe I will try 180C top heat for 5mins or so next time? Sorry very long winded here, just wanna thank you again for sharing this awesome recipe! I love it a lot! 😊

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    3. Hi, thank you for sharing a detailed message with me 😊 Just to share with you, the average shelf life for baking powder is about 6 months to a year. The presence of moisture in the air may reduce the potency of the baking powder over time. If your bottle of baking powder has been opened for quite some time, it may affect its property to leaven the cake. According to an article I've read, you can test the baking powder by adding hot water to a small tsp of baking powder. If the baking powder does not react well, then it's time to get a new bottle.
      You may increase the baking powder to 3/4 tsp if your baking powder is still active. 😊💕💕

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  11. Ah I guess that must be it! Thanks for teaching me something new! I'll go test my baking powder and try this cake again! 😍

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    Replies
    1. Happy to share with you 💕
      Hope you'll bake a nice cake next round 😊

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