Orange Frosted Sponge Cake - THB #15

For some of you whom are new to this THB - The Home Bakers, it is a group that Joyce had set up. By owning the same recipe book of Coffee Cakes by Lou Seibert Pappas, you can simply join us in the wonderful bakes with the rest of the other bloggers. The rule of this bake is that only the host of the chosen bake can post up the recipe.

Should you like to have more details, please feel free to contact Joyce from The Home Bakers ^-^

This is another excellent recipe from Coffee Cakes by Lou Seibert Pappas. I had chosen this recipe as I personally preferred sponge/chiffon type cake, enjoying its ever soft & fluffy texture.
As I was preparing all the ingredients, I suddenly got worried as I thought I might had missed out the "oil" ingredient as usually, sponge cake will required oil. I read the ingredients once more, to make sure I hadn't missed out the "oil"... And I really didn't. I was rather surprised and wondered how the sponge cake will turned out.

As you can see from my picture below, I had used an 8-inch chiffon tin for my bake. My sponge cake did rise VERY well. I was really amazed with it... I thought this in fact was one of my few cakes baked in a chiffon tin that had gotten a nicely browned skin on the outer and sides of the cake... I was happy...:))

But after taking a bite of the sponge cake, I thought that my sponge cake tasted abit like the鸡蛋 糕. My colleagues and hubby who had tasted my sponge cake, had agreed that it did really have the 鸡蛋糕 texture and had a very mild orange taste, which I failed to detect it myself..  Strangely....

I have referred to THB post for the tips and read that everyone's gotten a excellent soft, fluffy texture of this cake... Something went wrong somewhere... I had then, realised that probably it was the plain flour and too little orange juice, and my accidentally overdosed the cake with additional 1/2 tsp of baking power... So just before posting up this recipe, I had to bake another one!!! This time round I had used top flour and increased my orange juice, and added 1 orange zest.
And YES!!!!
The sponge cake did turned out excellent, soft as everyone had mentioned. 

Instead of coating my whole sponge cake with the orange frosting, I had prepared 1/3 of the frosting and coated ONLY 1 slice of the sponge cake for photgraphy purposes.
By sprinkling some orange zest on the frosting made it even more tastier... I really enjoyed this great combination...Yum Yum...♡♡♡

Let us all share a slice of our Orange Frosted Sponge Cake by starting to bake yours now^^

Recipe as adapted from Coffee Cakes by Lou Seibert Pappas

Ingredients:
(Makes one 10-inch cake: serves 16)
(With slight modifications to my own measurements)

1 1/4 cup cake flour (150g)

1 1/2 cup sugar (I used 150g, 100g & 50g)

1/2 tsp salt

1/2 tsp baking powder

6 eggs, yolks & whites separated

1 tsp cream of tar tar

1/4 tsp cup orange juice (70ml)

1 tsp vanilla extract

Method:
1. Preheat oven to 325F (165C).

2. In a large bowl, combine the flour, 1 cup of sugar, salt & baking powder and stir to blend. In another large bowl, combine the egg whites and cream of tar tar and beat with an electric mixer on high speed until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar until stiff, glossy peaks form.

3. Add in the egg yolks, orange juice and vanilla  to the flour mixture and beat on medium speed for about 1 minute, scarping down the sides of the bowl once or twice. Stir about 1/4 of the egg whites into the yolk mixture, and then fold in the remaining whites until well blended. Pour the batter into an unbuttered 10-inch tube pan and smooth the top.

4. bake for about 50 minutes, or until the cake is golden, springs back when lightly touched, and a cake tester inserted int he centre comes out clean. Invert on a wire rack and let cool completely. Unmould and transfer to a serving plate.

Orange Frosting

3 tbsps unsalted butter at room temperature

2 cups confectioners' sugar, sifted

1 tbsp thawed orange juice concentrate mixed with 2 tbsps of water

(As I do not want to coat the whole cake with the frosting for fear that my girls will not eat them...and I was absolutely right about it...!!! I had used 1 tbsp of butter+100g icing sugar+1 tbsp of fresh orange juice instead. I had also coated the orange frosting with the orange zest which actually enhanced the light tasted sponge cake.)

Method:

In a medium bowl, combine all the ingredients and mix until blended. Spread over the top and sides of the cake and let it set for about 1 hour. Cut into wedges to serve.

Do join us along in the wonderful bake with our co-founder, Joyce from The Home Bakers and also Kitchen Flavours, and do make sure to check out othe bloggers who had participated in this Home Bakers theme as well.
Have fun everyone...!!!!

Happy Sssssnake Year 2013 - Have an Orangey Muffin♡

I realised it had been almost 3 weeks since my last bake in January. Nope, I wasn't preparing for the Lunar New Year. My helper had gone back for a 2 weeks vacation and will only be back after tomorrow. So past weeks were more of a "maid" myself, along with the help of my hubby to look after the 3 little monsters and our housechores... hahaha....

How about yours? Had you been busy preparing for the Snake Year too?

 I finally found some time to bake yesterday night after I got home. I was just dying to bake something and this recipe, I had KIV for quite awhile as I did not have oranges at home then. Look at the soft, fluffy texture of these Fresh Orange Muffins. These muffins are not tobe missed!

 Using fresh orange zest, orange flesh & orange juice had made these muffins a very refreshing and delightful taste. In another words, could I just say they tasted like fresh juicy oranges too?

Using the orange flesh, orange zest and sugar, cook on a low heat, keeps the orange flesh in its moist, juicy texture. Filling the orange flesh in between the batter and placing some on top of the batter.

 There, giving me its best color, excellent taste of these no frills, easy baked Orange Muffins.

If you love oranges, I'm sure you will find great pleasures making these muffins... With the moist orange flesh & zest... It's just like eating an orange as it is...♡

 Here, I wish everyone to have a prosperous, healthy & wealthy year ahead!

Happy Happy Ssssssnake Year!!!! 

Recipe as adapted by "Easy Bake" by 梁家榕

(With some slight modifications)

Ingredients

(A)

1 orange flesh, diced into small little cubes

1 orange zest

3 tbsp sugar

Mix all ingredients, cook on low heat. Mix well. Once sugar had dissolved, turn off the heat and set aside

(B)

1 egg

60ml milk

60ml orange juice

60g melted butter (I replaced it with 60ml Canola Oil)

(C)

120g sugar (I used 100g)

175g self raising flour, sieved

Mix all (B) in a big mixing bowl. Combine well. 

Add in (C) into the mixture and blend well.

Scoop 1/3 of the batter into the paper cups & fill some orange flesh. Topped up with the remaining batter, about 3/4 full & topped with some orange flesh.

Bake in a preheated oven of 200C for about 25-30mins.

For the orange glaze, using half the juice of an orange, about 25ml & 1 tbsp of sugar. Cook over low heat. Let it cool before glazing the orange muffins.

Have a orangey orangey Chinese New Year♡