Monday, 17 June 2019

Orange Sponge Cupcake (with water roux)

Water roux has been known for adding moisture to bread. I tried to apply this concept on cake by adding a small amount of water roux, prepared by heating glutinous rice flour and water, to my orange cupcakes. It did improve the moisture of the cake. Perhaps I can increase the amount of water roux in my next attempt 😆

Yield: 6 small cupcakes
Cupcake mould size: 5x5x4.8cm

Baking temperature: 170℃ for 5 minutes, 150℃ for 25~30 minutes at middle rack.


All ingredients in room temperature
Using 55g Omega 3&6 eggs

Glutinous Rice Water Roux
2g glutinous rice flour
10g hot water

Orange Cake Batter
2 egg whites
pinch of fine salt
40g caster sugar

2 egg yolks

55g top/cake flour
2g glutinous rice flour

20g orange juice
10g golden syrup/honey
10g rice bran oil/mild flavour vegetable oil

1 tbsp orange zest


1. Prepare the glutinous rice water roux by combining the glutinous rice flour and hot water, and heat over low temperature till it forms into a glossy and translucent paste. Set aside to cool down.

2. Combine 20g fresh orange juice with golden syrup and rice bran oil in a cup.

3. In a clean, dry and grease-free mixing bowl, beat egg white till frothy.  Add in pinch of salt,

 and fine sugar (to be added in about 3 batches) to the egg whites.

Beat at high speed till firm peak stage. Reduce the electric hand mixer speed to low at the final one minute.

4. Add in egg yolks to the meringue, one at a time.

Beat briefly till reaching ribbon stage.

5. Mix in the glutinous rice water roux.

6. Sieve in 1/3 of the top flour, and mix briefly using the whisk.

Add in 1/2 of the orange juice mixture from Step 2, mix briefly.

Alternating between the remaining flour and orange juice drink mixture, mix the batter till it becomes smooth.

Flour → orange juice drink mixtureflour

Finally, add in the orange zest, and mix using a silicone spatula.

The batter seemed shinier than normal batter.

6. Pour the batter into 6 paper cupcake moulds. Tap to level the batter in the moulds, and place on a baking tray

7. Bake in a preheated oven at 130℃ for about 20minutes, increase the temperature to 150℃ and bake for 5 minutes, finally increase to 170℃ and bake for 5 minutes, or till golden.

8. Transfer the cupcakes to a cooling rack. Enjoy 😋

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