Thursday, June 29, 2017

Mandarin Butter Cake



180g butter, softened at room temperature
50g caster sugar

(B)  Lightly beat:
3 egg yolks (48g), bring to room temperature
1/2 tsp vanilla extract
2 tbsp finely chopped mandarin peel (remove the white pith before chopping)

(C)  Sift together:
180g self-raising flour
20g milk powder

(D)  Mix together:
45g mandarin juice
10g honey

3 egg whites, bring to room temperature
50g caster sugar
  • Preheat oven to 160°C.  Line a 21 x 11 x 6 cm loaf pan with baking paper.
  • In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in sugar until stiff peaks formed.  Set aside.
  • Using the same beaters, cream butter and sugar until light and pale in colour.
  • Gradually add in egg yolk mixture, a little at a time, beating well after each addition. (Remember to scrape down the sides of the bowl).
  • Add in flour and mandarin juice mixture in 3 additions, starting and ending with flour. Combine until just incorporated.
  • Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
  • Scrape the batter into the prepared pan and smooth the top with the spatula.
  • Bake for 30 mins at 160°C, then increase temperature to 170° and bake for a further 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.
  • Serve warm.


  1. Very tender and smooth! I would love a couple of slices with my afternoon tea :-))

  2. It was butter cake time in our house today too! I also used fruit-I love it with the butter cake richness :D

  3. This is a nice old fashion butter cake. Hope you're having a lovely weekend.
    Blessings, Kristy

  4. The cake looks really yummy. Would love to try baking it. Can I omit the milk powder or replace it with flour?

    1. Hi Wan Lin, of course you can omit the milk powder.


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