Monday, August 19, 2013

Sicilian Orange Cake

I adore citrusy scents and flavours and came across this highly raved Scilian Orange Cake while surfing the net. The star ingredient is of course the orange and the fragrance is awesome. The use of orange juice does add a citrusy tang and aroma to it. It's actually a very simple recipe, but the result is a buttery and irrestible orange butter cake. This cake is rich and moist due to high content of butter and the generous amount of fresh orange zest and juice.

Sicilian Orange Cake 

Recipe Source: Sonia 


250g unsalted butter, softened
200g caster sugar 
4 medium eggs
grated orange zest from 2 oranges
250g self raising flour 
120ml freshly squeezed orange juice
1/2tsp Rum, optional ( worth to add this ! )


1. Preheat oven to 180C. Grease and line a cake pan. 
2. Using an electrical beater, cream the butter and sugar until light and fluffy. 
3. Beat in the eggs, 1 at a time, beating well after each addition, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest and rum. Add the flour all at once and mix well, then slowly mix in the orange juice.
4.Scrape the batter into the prepared pan and bake in preheated oven for 45-50mins or until a skewer inserted into the center of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminum foil. 
5.Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.  

* Am using 8 inch heart shape pan*

Monday, August 12, 2013

Mini Orange Chiffon Cake

One of my favourite flavours of all time, orange. This Orange Chiffon Cake has that wonderful light and spongy texture. The lovely orange rinds enhance the taste and aroma of the chiffon. This finely grated zest brighten up my kitchen whenever I baked this. 

Orange Chiffon Cake

Friday, August 9, 2013

Orange Sponge Cupcakes (香橙海棉小蛋糕)

Recently seen alot of bloggers baking Orange Sponge Cupcakes. As I have alot of oranges at home, so I have decided to bake this too. As I just came back from my holidays, therefore I want to bake something simple and easy to get rid of all the oranges.
This light and luscious Orange Sponge Cupcake make a delightul dessert after a heavy meal. I like mine to be served with a cup of Earl Grey Tea. It's really light and tasty and I love that it used both the rind and juice of one orange. And I love it been it's quick and easy.

Orange Sponge Cupcakes (香橙海棉小蛋糕)
Recipe Source: Sonia


25g Corn Oil
35g Fresh Squeeze Orange Juices
3 Eggs (Large, cold from fridge
95g Castger Sugar
100g Top flour or cake flour
1/4 tsp fine salt
1 orange rind


1. Mix corn oil and orange juices together, set aside.
2. Mix flour and salt together, sift them twice, set aside.
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy. The source is using KA mixer with balloon whisk, 3 mins at speed 8-9, 10 mins at speed 4-5, 2 mins at Speed 1-2, total time 15 mins) As I am using Kenwood, so I adjust accordingily.
4. With mixer running, add in orange rind, add flour spoon by spoon, the add in corn oil + orange juices, do not overmix. Remove mixing bowl, use a spatual to fold the batter till well combined.
5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on countertop twice to remove air bubbles.
6. Bake at pre-heated oven at 170C for 25 mins at middle rack.