BeautyMe Love Recipes

BeautyMe Love Recipes

Sunday, February 12, 2017

Orange Craberry Cake

This was my recent attempt to work on my Egg White folding method by making this Orange Cranberry Cake. However, I over whisked the egg white and the cake did not rise as expected but the relieving thing was that it did not have a thick "kaya" layer at the bottom as compared to my previous bakes. The cake was quite compact like pound cake and  it was surprisingly well accepted by my kids. I guess practice makes perfect and I must continue to improve on this.


180g butter
60g sugar (reduced from 70g)
1 tsp vanilla essence
Pinch of salt
175g plain flour
75g cornflour
180g Orange juice

210g egg whites
70g sugar

Orange Zest
Dried cranberries


1. With a mixer, beat butter, sugar, vanilla essence and salt till mixture is fluffy and combined.
2. Sift flour and corn flour together.
3. Add flour mixture and orange juice) alternatively in 3 portions into the butter mixture until all are incorporated.
4. In a clean mixer, whisk egg white and add sugar gradually till stiff peaks, smooth and glossy form.
5. Add 1/3 egg white into the butter mixture using hand whisk to incorporate both mixtures (you can mix vigorously for the 1st batch of egg white but subsequent must be folded in with spatula very gently). Ensure that most of the white is not visible after folding.
6. Pour half the batter, sprinkle dried cranberries and orange zest, follow by pouring the rest of batter over it.
8. Bake at 180 Deg C for 40 mins until golden brown. Allow the cake to sit in the oven for another 5 mins and ajar the oven door for another 5 mins before taking out. Remove the cake and let it cool completely before cutting.

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