Orange Butter Cake

I had been thinking of baking orange butter cake for a while. It’s hard to find orange butter cake made from pure orange juices and not flavouring.

This morning sunrise was beautiful, with orangey egg yolk. Sunrise reminds us every day is a fresh start, a new chapter in our life waiting to be written. I sent the sunrise photo to my condo WA group chat as morning greeting. My neighbour said “Nice. I steal this ya. So I don’t have to forward other people morning wish 😅”. That made me laugh. What a good start to the day and made me feel like baking.

The orangey egg yolk sunrise inspired me to bake Orange Butter Cake. Today, I attempted to bake it for the first time.

Ingredients:

  • 250g of unsalted butter (I used salted butter as I like the cake to have a little salty taste and Anchor salted butter is sold at 250g block)
  • 200g of castor sugar
  • 5 eggs
  • 230g of cake flour or all-purpose flour
  • 1/2 tsp baking powder
  • Orange zest from 1 orange
  • Orange juice from 1 orange

I always prefer cake using natural, pure ingredients and not any colouring or flavouring. For this orange butter cake, I used orange zest and juice from 1 orange.

Tip: For a stronger, tangy taste of oranges, use juicy and sweet oranges like Sunkist 3107 (Navel, medium) or zest from 2 oranges.

Instructions:

  1. Preheat over at 320°F / 160°C.
  2. Sift the flour and baking powder. Set aside
  3. In a mixing bowl, add in butter and sugar. Mix it on low speed until the sugar disappear. Then increase to medium speed and mix for 15 minutes, until the butter is white, light and fluffy.
  4. Add in eggs, one by one and mix until the yellow eggs disappear.
  5. Add in the sifted dry ingredients, spoon by spoon.
  6. Add orange zest and orange juice. Continue mixing for another 3-5 minutes.
  7. Pour the batter into a baking pan.
  8. Bake for 55-60 minutes. Test the cake using a cake tester.
  9. Cool the cake on a cooling rack for about 15 minutes.

I baked using 3 small trays (reduce baking time to 50 minutes) and gave 2 to my friends.

Love the orangey colour of these butter cake which is not from colouring.

My sister asked me “Your first attempt and you’re giving to your friend? What if not nice?”. She’s right but it can’t be that bad, I hope.

Orange is the color of joy and creativity. It is stimulating, vibrant, and flamboyant.

This orange butter cake goes very well with coffee and especially cup of tea. It’s soft, moist and refreshing.

Another addition to my butter cake collections. This is a good replacement for pure butter cake for those who don’t like the strong buttery taste.

Butter Cake

COVID-19 Movement Control – Day 45
Tea time: Butter Cake

Back to basic, sometimes that’s all we need.

The rainbow message is true… Beautiful days are ahead of us. And today we received a pleasant update that MCO is partly lifted, can go back to office next Monday. But I know I will miss this MCO, the new normal of life and what I have learnt about myself during this period. I actually can cook 😏 but No, I don’t like to spend too much time in the kitchen and do house cleaning. There’s more things in life. I want to have more time to do other things…. attend Bodyjam classes, family time, connect with people, go for massage and facial, take photos and update blog, listen to music and read before sleep, etc.

I baked this butter cake to celebrate it. This cake is soft, moist and smells so, so good. Butter cake is an easy, simple and basic cake that usually first-time baker will bake when they started baking.

Tips:
  • As this is butter cake, use good quality of butter and vanilla extract. The cake will smell and taste very different.
  • Mix the butter and sugar long enough to make the cake rise and a light, soft and fluffy butter cake.
  Ingredients:
  • 250g of unsalted butter (I used salted butter as I like the cake to have a little salty taste and Anchor salted butter is sold at 250g block)
  • 200g of castor sugar
  • 5 eggs
  • 230g of cake flour or all-purpose flour
  • 1/2 tsp baking powder
  • 50g of milk
  • 1 tsp vanilla extract

Instructions:
  1. Preheat over at 320°F / 160°C.
  2. Sift the flour and baking powder. Set aside
  3. In a mixing bowl, add in butter and sugar. Mix it on low speed until the sugar disappear. Then increase to medium speed and mix for 15 minutes, until the butter is white, light and fluffy.
  4. Add in eggs, one by one and mix until the yellow eggs disappear.
  5. Add in the sifted dry ingredients, spoon by spoon.
  6. Add milk and vanilla extract. Continue mixing for another 3-5 minutes.
  7. Pour the batter into a baking pan.
  8. Bake for 55-60 minutes. Test the cake using a cake tester.
  9. Cool the cake on a cooling rack for about 15 minutes.

Update: Feedback that I received on this butter cake:

Mary “”Perfect 10″ is how I would describe this butter cake. Thank you, Saw Leng”

Athena “having your butter cake now as afternoon tea. My gosh, it is so so so yummy!!! Thankiuuuu so much ❤️❤️❤️”

Jennifer “A small celebration with my favourite butter cake. Thanks to Saw Leng’s easy but yummy recipe.”

Jayla “Can I have more, pls”

Dora: “Your butter cake tastes amazing what recipe did you use? I was thinking last night when i was enjoying your butter cake how lucky i am”.

Amy ” I still kept your recipe and use it every time I want to eat butter cakes. It’s the best!”