Saturday, July 09, 2011
Since yellow is the new black today, it's only appropriate that I commemorate this historic day with a similar hued cake :))
I should have used lemon but hey, this cheery yellow Orange Butter Cake turned out to be just the right hue! It was an easy peasy recipe I stumbled on from a blog - Ling's Passion. Although I reduced the sugar by 20g, the result was still splendid. Everyone just love the cake's soft, refined texture and an irresistible orangey aroma.
ORANGE BUTTER CAKE (adapted from Ling's Passion)
250 g unsalted butter
160 g caster sugar
4 large eggs
1/3 cup freshly squeezed orange juice
grated zest from 2 oranges
250 g self-raising flour
Cream butter and sugar until light and fluffy.
Pre-heat oven to 170 degrees Celsius.
Add in egg one at a time. Stir well to ensure the mixture is even after each addition.
Use a big tablespoon to scoop and add in flour alternating with orange juice and grated zest.
Fold mixture gently before adding in more flour, orange juice and zest.
Repeat the above step until flour, orange juice and zest are completely used up.
Pour cake batter mixture into a greased and floured 8-inch square cake pan.
Bake for about 40 minutes until done. Insert skewer into the centre of cake - if it comes out clean then the cake is ready.
Remove from oven and let it cool on a wire rack before cutting the cake into slices.
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