There was cupcakes order for today’s afternoon lunch, so last night was a super busy night. Right after I reached home, I rushed into the kitchen and started war immediately. To be honest, I hate to see my kitchen dirty, but in the same time I like to play in the kitchen. It is really a disease, it’s like a bipolar behavior, I keep whipping and wiping at the same time. It is really irritating. At the end I finished the whole messy affair at 1 AM, enough activity for Valentine’s day special, eh?
For the cupcakes, I made a massive batch of orange cupcakes. The thing about having oranges or tangy fruits in your cakes, it makes the cake less rich yet so it is easy to get addicted because it is light and soft. For the butter cream, I made Swiss Meringue Butter Cream with orange flavor. I like the texture of the SMB: light, fluffy, and soft. It is different from the normal frosting, no gritty texture, no cheap trace of the powdered sugar.
For this recipe, I made a smaller size for the cake (but not cup cake) and made a thicken vanilla cream anglaise for the topping, and they are a perfect combination. You can make it into a full size cake and decorate it with some berries and dust it with powdered sugar. With just a bit of effort you can turn a simple cake into a fancy and pretty dessert ;).
Things you need:
For the cake (adapted from Donna Hay)
- 100 gr Flour
- 1/2 tsp Baking powder
- 75 gr butter, melted
- 4 eggs
- 90 gr sugar
- 50 ml orange juice
- Zest of 1/2 orange
For the Cream
- 250 ml milk
- 65 gr sugar
- 1 vanilla pod, split lengthways
- 3 egg yolk
- 100 gr whipped cream
Things you need to do:
Make the cake. Pre heat the oven to 160C. Sift the flour and baking powder 3 times. In your mixing bowl, whisk the egg, orange zest, orange juice and sugar until they fluff up , around 3 times bigger. Sift the flour into the egg mixture, then fold it lightly. Add in the butter and fold everything until they all mixed well. Be very careful on mixing the batter, as much as possible we want to retain the volume.
Pour the batter into 2.5 inch cake mold, this will make around 8-10 mini cakes. Bake the cake for 20 minutes or until fully cooked. Once cooked, take it out from the mold and leave it to cool on a cooling rack.
Make the cream. Put the milk, 2/3 of the sugar and vanilla pod into a sauce pan, slowly bring to boil. In the meantime whisk the egg yolk and the remaining sugar in a bowl until it becomes pale and has light ribbon consistency. Pour the boiling milk into the egg yolks, whisking continuously then pour the mixture back into the saucepan. Cook over a low heat, stirring slowly with wooden spatula, don’t let it boil. When it has thicken slightly – enough to lightly coat the back of the spatula, run your finger on the back of the spatula, it should leave a clear trace. Take the pan off the heat. Sift it over fine sieve and leave to cool, stir occasionally to prevent skin forming.
Whipped the whip cream until soft peak, fold it into the cream until the cream becomes thicker. Note: only mix the cream with the whipped cream when it is fully cooled.
Serve the cake with the cream.