Orange Butter Cake 香橙轻牛油蛋糕

A variation of my earlier chocolate butter sponge, I used orange zest and juice to flavor this cake. As before, this cake is baked using a cooked dough method, dry bake for 40 min and has no need for water bath/ steam bake/ cream of tartar/ baking powder.

Something different I did was to add zest to the heated butter, this really brings out the orange flavor.

Recipe (7″)

  • 75g Butter
  • Zest from 1-2 orange
  • 80g cake flour sifted
  • 1/4 tsp salt
  • 75g orange juice
  • 4 egg yolks
  • 4 egg whites
  • 80 g caster sugar
  • 6g corn starch


1. Prepare a loose bottom 7″ cake tin with no lining or greasing. Pre-heat oven to 170 deg C.

2. Wash orange thoroughly using fruit wash or a lump of salt. Grate zest.

3. Place butter in pot and heat till small bubbles form at edges (and not throughout). Add in orange zest and stir quickly. Then off the flames and take pot off the stove.

4. Add in cake flour and stir with handwhisk.

5. Add in cold orange juice and salt and stir till combine, forming a lumpy paste.

6. Next, add in yolks one by one to obtain a smooth paste. Set aside.

7. In a separate bowl, stir corn flour into caster sugar till evenly mixed.

8. Beat egg whites till foamy. Start to add sugar (with the corn flour) gradually in a few batches and beat till stiff peak.

9. Add 1/3 of meringue to egg yolk mixture to loosen with hand whisk.

10. Pour yolk batter back into remaining meringue, switch to spatula to fold gently.

11. Pour batter slowly at a height into cake tin. Tap sharply against counter to release big bubbles. You can use a skewer to go around the top layer to remove more bubbles.

12. Bake at 170 deg C for 12 min at the lowest rack of the oven. There is no need for steam or water bath.

13.At about 12 min, take out the cake and quickly make slits on them.

14. Place back into oven at the second lowest rack. Continue baking for another 30 min.

14. Cool inverted by balancing the cake tin on two cups. Then unmould.


19 Comments Add yours

  1. Jamchop says:

    Yum, this looks delicious!!


  2. Rose Tong says:

    Looks great! Can someone convert this recipe to US measure?


  3. Kim says:

    Why do you need to make slits on the cake?


    1. oladybakes says:

      For aesthetics, to look nice. If not, there will be cracks all over.


      1. Kim says:

        Oh, thank you. Made it just now – will take it out of the oven in 8 minutes. Looking good so far 🙂


  4. Chris says:

    So happy to chance upon your blog and love it especially no-need steam bake which I am quite scare to try. Your cakes look lovely.


    1. oladybakes says:

      Thanks for the kind comments!


  5. Cindy says:

    I tried inverting the pan and the cake dropped out of the tin. When I don’t invert it, the cake sinks when I take it out from the oven


    1. oladybakes says:

      Do use aluminum tin that is not nonstick. Cake may be under baked.


  6. Marie says:

    Hi, I dont have a removable 7″ tin, can use a non removable tin but lay a parchment paper on it?


    1. oladybakes says:

      Yes you can, just that some bakers observe a concave bottom after unmoulding.


  7. Zoe says:

    My cake rise nicely in the oven then after a while it started to sink. Why is that so? Is it because my oven is too hot?


  8. Bee says:

    Hi, I have the same problem as Zoe.
    My cake rose nicely after I made the slits and continue baking.
    The crown was beautiful but half way through the next 30mins it started to shrink to almost flat surface. After out from the oven and inverted, it shrunk in the middle.
    What could have gone wrong? Please help 😦


    1. oladybakes says:

      It’s not bake thoroughly, the meringue is also not so stable. Can try baking 5-10 min longer, shifting to a lower rack or add some cream of tartar to the meringue when beating.


  9. Samantha says:

    Corn flour is same with corn starch?


  10. CARIN SOON says:

    Hi, I had tried this recipe, but the cake overflowed. May I know what is the height of your 7″ tin?


    1. oladybakes says:

      Can just fill to about 70 to 80 percent of pan height and bake excess as cupcake. The batter vol may change due to size of eggs or meringue stiffness.


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