Yuzu Citrus Butter Cake 柚子柑香牛油蛋糕

I love the nice unique citrus aroma of the mandarin orange peel. To extend my supply of the mandarin orange peel, I kept them in a plastic bag and store in fridge. Therefore, even after the supply of the mandarin oranges has ended after the Lunar New Year, I still can continue to bake this nice butter cake. To compensate for the missing mandarin orange juice, I used the easier available Yuzu packet drink 😜

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 180℃ for 5 minutes, 150℃ for 30 minutes, and 170℃ for 5~10 minutes to tan the crust.

Ingredients

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

100g unsalted butter, softened
10g plain yogurt *
95g caster sugar

3 eggs

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

15g yuzu juice drink
5g lemon juice
20g citron honey tea/golden syrup/honey
12g mandarin orange zest

* plain yogurt can be replaced by unsalted butter

Directions

1. Remove the white pith of the mandarin orange peel, and cut it into fine bits.

Mix yuzu juice drink, lemon juice, citron honey in a small container. Use a pair of kitchen scissors to cut some of the long citron honey fiber into shorter length.

Add mandarin orange zest to the mixture and set aside.

2. Cream softened butter and plain yogurt with caster sugar till light and fluffy.

3. Add in eggs, one at a time, to the butter cream, using the electric hand mixer.

4. Fold in the sieved top flour with milk powder and baking powder.

5. Mix in the yuzu juice mixture from Step 1. Mix the batter till smooth.

Finally, use a spatula to make a more thorough mix.

6. Pour the batter into the loaf pan pre-coated with butter and dusted with some flour.

7. Bake at the middle rack of a preheated oven set at 180℃ for 5 minutes, reduce the temperature to 150℃ and bake for 30 minutes. Finally, increase the oven temperature to 170℃ and bake for 5~10 minutes to tan the crust.

8. Transfer the cake to a cooling rack to cool down a while.

When the sides of the cake shrink away from the wall of the baking pan, it is ready to be un-mould.

Wrap a sheet of cling wrap over the cake to keep the moisture in.

9. When the cake has completely cool down, cut and enjoy 😋

Pandan Sponge Cupcake 班兰海绵小蛋糕

An aromatic pandan cupcakes despite its not-so-presentable appearance 😉

Yield: 6 small cupcakes
Cupcake mould size: 5x5x4.8cm
Baking temperature: 170℃ for 10 minutes, 150℃ for 25~30 minutes

Ingredients

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

2 egg whites
pinch of fine salt
40g caster sugar

2 egg yolks

75g top/cake flour
1/4 tsp baking powder (will try to remove this ingredient in my next bake)

30g pandan leaf paste
25g milk
15g condensed milk
20g rice bran oil/mild flavour vegetable oil

5x5x4.8cm paper cupcake mould

Directions:

1. Cut 15g of pandan leaves into thin strips before blending with 50g of water into a smooth paste.

2. Mix pandan paste, milk, condensed milk and rice bran oil in a small bowl. Set aside.

Mix top flour with baking powder in a bowl. Set aside.

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

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

Alternating between the remaining flour and pandan mixture, mix the batter till it becomes smooth.
Flour → pandan mixture→flour

Finally, use a silicone spatula to do a thorough mixing.

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 170℃ for about 8~10 minutes, or till the top becomes flat, at the lower rack of an oven.

For baking in an air fryer, preheat to 140°C for 5 minutes, and bake for 15 minutes. Thank my FB friend Sylvia Khor for sharing the information 😁

Reduce the temperature from 170℃  to 150℃, and bake for 25 minutes.

As the sugar content is low for this recipe, the crust does not brown so easily. In order to get a golden crust, increase the oven temperature to 170℃ for another 5 minutes.

8. Transfer the cupcakes to a cooling rack. Serve warm 😋