EGGLESS SPONGE CAKE
NO DENSE | NO CONDENSED MILK
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Candy Slice Orange Cake – I am trying to make this one special. I love candied orange slice, the caramelised with orange flavour, is heavenly. So I decided to incorporate the candied orange slice into this orange cake. Not only it looks beautiful with them as part of the cake deco but it really brings out the flavour of the cake. It’s a little chewy and that’s the perfect texture to go with the super soft fluffy and moist orange chiffon. For those who likes orange flavour, you’ve got to try this out. Enjoy!
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Ingredients:
7-inch round pan
250ml (1 cup) milk
170g (3/4 cup) castor sugar
50g (1/2 cup) corn starch
56g (1/4 cup) vegetable oil
56g (1/4 cup) butter (lightly melted)
1 tsp vanilla extract
188g (1 1/2 cup) all-purpose Flour
2 tsp baking powder
¼ tsp baking soda
*Note: If you do need like butter, you can replace with vegetable oil, so that will make ½ cup vegetable oil.
Instructions:
1. Preheat oven at 160°C/325°F.
2. In a pan, add milk and sugar. Bring the milk to a boil just until it melts the sugar. Remove from the heat.
3. Add in the corn starch in the milk mixture, and whisk until there are no lumps. Add butter and oil and whisk well. Add the vanilla essence.
4. In a separate mixing bowl, sift the flour, baking powder and baking soda.
5. Slowly add the milk mixture into the dry ingredients and mix until there are no lumps. Do not over mix.
6. Grease a 7-inch baking pan, and line a parchment paper. Dust some flour around the side of the pan to ease removing the cake later.
7. Pour the batter into the prepared pan and tap the pan on the counter couple of times to release any bubbles trapped in the batter.
8. Bake in preheated oven at 160°C/325°F for about 40-45 min or until a tester comes out clean.
9. Cool the cake on the cooling rack. Cake is ready to serve.
