Orange Cake Recipe

Ingredients:
– Unsalted Butter: 250g

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– Cake Flour: 250g

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– Eggs: 4

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– Fine Granulated Sugar: 180g

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– Freshly Squeezed Orange Juice: 75ml

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– Orange Zest: 1 tablespoon

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Instructions:

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1. Take one navel orange and scrub it with salt first.

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2. Then blanch it with boiling water.

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3. Grate the orange zest using a ginger grater.

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4. Squeeze out the orange juice with a juicer and set it aside.

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5. Add fine granulated sugar to the softened butter.

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6. Beat with an electric mixer or hand whisk until light and fluffy: the mixture should be smooth and airy, leaving feather-like trails when the whisk is drawn through.

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7. Beat the eggs.

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8. Gradually add the beaten eggs to the creamed butter in small batches, ensuring each addition is fully incorporated and the mixture is smooth before adding the next.

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9. Add orange juice and orange zest, then mix until well combined.

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10. Incorporate rum and mix until evenly blended.

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11. Sift together cake flour, baking powder, and salt into the butter mixture.

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12. Use a rubber spatula to fold and press the mixture until just combined. Avoid stirring in a circular motion as if mixing dumpling filling, as this can develop gluten and result in a less tender texture.

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13. Spoon the cake batter into the molds, filling them about 70-80% full.

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Place in a preheated oven at 180°C and bake for 20 to 25 minutes, then remove.

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