Wednesday, February 19, 2014

Mandarin Orange spongecake

I baked this sponge cake using mandarin oranges to flavor it as there were just too many left in the fridge. The result was awesome I must say:D I have adapted this recipe from Sonia's Orange Sponge cupcakes.

Mandarin Orange sponge cake

Ingredients:- 25g corn oil
35g freshly squeezed mandarin juice
3 eggs (extra large), cold from fridge  
95g caster sugar
100g Superfine flour
1/4tsp fine salt 

Bake till nicely golden!

Line the bottom of a 7" round pan (not necessary to line or grease the sides although you could line the sides if you wish).
Mix corn oil and mandarin juice together, set aside. In a separate bowl sift flour and salt together.
Remove eggs from the fridge and start beating with castor sugar untill pale, thick and fluffy. (Kenwood K-Mixer at speed 5 for 3 mins, speed 3 for 10 mins, speed 2 for 2 mins)
With mixer running at speed 1, the lowest,  add flour one spoon at a time until just combined. Remove mixing bowl, drizzle in corn oil/mandarin juice mixture and using a spatula, start folding the batter till well combined and glossy.
Pour batter at a height, slowly into prepared pan. Gently tap on counter top to remove big air bubbles.
Bake at preheated oven at 140C for 25 mins at bottom rack. Then adjust temperature to 160C and continue baking for another 30 minutes or until golden brown. 
Cool completely before slicing into two to frost it or just enjoy it on its own with a nice hot cup of tea:D

I have sandwiched the spongecake with a cream cheese frosting made as follows:-


80g cream cheese, softened
3 Tbs unsalted butter, softened
200g confectioners’ sugar or as needed

Beat cream cheese and butter until very smooth.
Add sugar until you have a thick batter that can be spread easily. You may not need all the sugar.

Love the crumbs!

Moist and light, simply delicious!

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