These mini orange cake just taste like oranges made with orange juice from ripe oranges. They are perfect with a cup of tea or just eaten as they are.
- 3 egg yolk
- 1g Salt
- 90g Sugar
- 90g Cake Flour ( or All purpose flour )
- 30 ml Vegetable oil
- 30 ml Orange juice
- 2ml Vanilla Extract
- Start by washing one large orange, use two oranges if they are small. In a small bowl, zest the orange making sure you remove only the outer skin of the orange and not the white part which will make the cake taste bitter. Slice teh orange then squeezes the juice out, you should get about 30 ml of the orange juice.
- Add the orange juice to the bowl with the orange zest and to that, add 30 ml of vegetable oil. Whisk to combine then set that aside. Separate 3 egg yolks from egg whites, in the bowl with the egg yolks, add a pinch of salt and vanilla extract then whisk to break the yolks, set that aside.
- Take the bowl with the egg whites and start beating it on high speed until foamy and the mixture has doubled in size then add 90 grams of sugar in three additions while mixing after each addition.
- Pour the egg yolk mixture into the meringue and use an electric mixer to combine. Sift cake flour to the batter and fold it in with a spatula from the bottom to top until you can see that all the flour is combined. Into the small bowl with the orange juice mixture, add a quarter of the cake batter and mix it to combine then pour the mixture to the bowl with the batter and fold it again once more until well combined.
- You will need mini cake molds that are buttered then lightly dusted with flour, pour the batter to about three-quarters way full. If you don’t have the mini molds, you can use an 8 inch round cake tin that is layered with a parchment paper, pour the batter then tap it a few times on the counter to remove any excess air trapped in the batter.
- If using an 8-inch baking pan, bake in a preheated 340 degrees Fahrenheit oven for 30 minutes. If using the mini cake molds, bake for 12 to 15 minutes or until the cake is nicely golden brown. Let the cake cool down before removing from the pan. Enjoy this flavorful cake with a cup of tea.
Beat until the egg whites reach medium peaks.