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 

Ingredients

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 ! )

Method:

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*

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

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

Ingredients

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

Method

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.

Pandan Chiffon Cake

Pandan Chiffon Cakes are widely sold aound Singapore. My all time favourite chiffon cake is still the Pandan flavour. First time that I baked with a perfect top layer with no crack lines. I have tried many other recipes and here's the recipe that I love very much as there's no food colouring involved, all the flavour of the cake comes from the pandan juice made from pandan leaves.

 

Chocolate Nutella Chiffon Cake

Chiffon cake is a very light cake which don't require butter, only vegetable oil is used instead. As I still have a large bottle of Nutella chocolate spread, I was thinking I should bake something with Nutella instead. As I was browsing, I  came across Annchoo Journal Chocolate Nutella Chiffon Cake. The ingredients are pretty easy to source and the steps are very clearly stated.  Chiffon cake, like any other foam cakes, achieves a fluffy texture by beating egg whites until stiff and folding them into the cake batter. And I have learn from my client that Chiffon cakes tend to be lower in saturated fat than butter cakes.

Chocolate Nutella Chiffon Cake

Recipe Source:  Anncoo Journal

Ingredients

(A)

65g Hot Water

30g Valrohna Cocoa Powder

1 tbsp Nutella

1 tsp Vanilla Extract

(B)

4 Egg Yolks ( 70g each)

30g Caster Sugar

1/2 tsp Salt

  

(C)

50g Canola Oil

50g Fresh Milk

(D)

90g Plain Flour (Sifted)

10g Corn Flour

(E)

4 Egg Whites

60g Caster Sugar

1/2 tsp Cream of tartar

Methods

-  Mix ingredients (A), cocoa powder with hot water, add in 1 tbsp Nutella and mix till smooth, set aside.

-  mix (B) ingredients together in a large bowl, egg yolks, salt and sugar, the add in (C) canola oil and milk. The add in (A), cocoa mixture and mix well with a hand whisk.

-  Sift in (D) flour and corn flour and mix well.

- Beat egg whites with medium speed until you can see big bubbles, add in cream of tartar. Continue to beat until the bubbles become fine soft peak, gradually add in caster sugar and continue to beat until stiff peak. Change the mixer speed to lowest and continue to bear for 10 seconds. (this is to mimimize the air bubbles in the cake)

-  Gently fold 1/3 of the beaten egg white into the egg yolk batter, use cut and fold mehtod until well blended. Then pour the batter back to the rest of the egg white and fold until mixture is well blended.

-  Pour batter evenly into the ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles.

-  Bake in pre-heated oven on the lower rack, 160 degrees for 35-40 minutes.

-  Remove from oven, invert cake onto table until completely cooled.

Enjoy

Nutella Popsicles

These cool treats are great on a hot day. It's simple to make and the creamy Nutella is not overly sweet too. All you need is just 2 simple ingredients which is Milk & Nutella Chocolate Spread and not forgetting the Popsicles Mould.  The moment I took out from the freezer, my sister dog was eyeing for these Popsicles. 

The ingredients for the Nutella Popsicles - Milk, Nutella  & Popsicles Mould.

Recipe Source : Anncoo Journal

Ingredients:

450ml Fresh Milk
4 heap tablespoon Nutella

Method:

- Blend the milk and nutella together with a hand whisk till combined.
- Stir the mixture as you pour into popsicle mould.
- Freeze them for a few hours or overnight.

.....Enjoy.....

Topo Map Love Cake - Strawberry Flavour

This is my 2nd attempt baking Topo Map Love Cake. This time round, I decided to try a different flavour which is strawberry flavour using fresh strawberry puree. Overall am satisfied with the bake and the colour it turns out. The texture of this cake is soft and not dry too and taste so good. I liked the vibrant colour too. For recipe, you can refer to my previous bake  Topo Mad Love Cake. Instead of using the pandan juice, substiute with strawberry puree. Add a drop of red colouring if you want a more vibrant colour.