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.
Yield: One 20Lx10Wx6.5H cm cake
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
1 tbsp golden syrup/honey
1/2 tsp vanilla extract
20g orange juice
5g orange peel
20g dried cranberry
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.
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.
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 :)