Mandarin Orange Butter Cake (2-egg)

A small mandarin orange flavour butter cake baked for the family supper. These days I prefer to bake small size butter cakes as it's better to eat these high calorie cakes in moderation but enough to satisfy the craving 😋😀

Ingredients

All ingredients in room temperature

Using 57~59g Omega 3&6 eggs

{A}

75g unsalted butter

30g caster sugar

20g raw sugar/caster sugar

{B}

2 eggs, 119g

10g raw sugar/caster sugar

{C}

50g top/cake flour

34g plain flour plus/plain flour

8g milk powder

2g baking powder

{D}

15g mandarin orange juice

10g golden syrup/honey

8g mandarin orange zest

1/4 tsp vanilla extract

Direction

1. Coat the cake pan with some butter. Set aside.

2. Wash the mandarin orange with vegetable wash before using it. This is to get rid of any chemical residue on the fruit skin.

Peel the orange skin and slice away the pith.

Chop about 8g of orange rind into fine bits. Set aside.

I use a garlic crusher to extract the mandarin orange juice. Collect about 15g of mandarin orange juice.

Combine{D} ingredients, i.e.. 10g golden syrup, 15g mandarin orange juice, 8g mandarin orange rind and 1/4 tsp vanilla extract in a small glass. Set aside.

3. Combine {C} in a small bowl. Set aside.

4. Whisk eggs under {B} till foamy, add in 10g of raw sugar, continue to whisk for about 5 minutes using a hand whisk.  Set aside.

5. Cream softened butter under {A} till light. Add in the two sugars, continue to cream for about 5 minutes till the buttercream is light and fluffy.

6. Slowly add in the beaten egg from Step 4. Add in beaten egg when the previous batch has been well combined with buttercream.

7.  Add about 2 tablespoons of flour mixture from Step 3 to the batter and mix well. This helps to prevent the beaten eggs from separating from the buttercream. 

Fold in the rest of the flour mixture {C} into the batter using a spatula.

8. Finally, fold in {D} to the batter into a smooth one.

9. Pour the batter into the prepared cake pan from Step 1.

Rap the pan to get rid of trapped air bubbles and to level the batter.

10. Bake the batter in a preheated oven at middle rack, at 140℃ for 30 minutes, increase the temperature to 150℃ for 5 minutes, further increase to 160℃ for about 10 to 13 minutes, or till an inserted cake tester draws out clean.

My Teka HLB840 oven has a Temperature Surround feature which allows the cake to be baked at a shorter duration.

11. Let the cake cool for about 10 minutes over a cooling rack.

Invert out the cake once the cake starts to shrink from the wall of the pan.

12. Cut and enjoy 😋😋