Previously, various flavors of mini cakes have been shared, and today’s recipe is highly recommended as well! The fresh orange juice provides a refreshing and non-greasy taste, paired with the crumb topping on the surface, making it truly delicious. Both children and adults love it, so be sure to try it soon!
Crumb Topping: – Butter: 10g – Powdered sugar: 5g – Milk powder: 8g – Low-gluten flour: 15g Cake Batter: – Eggs (medium to large): 4 – Corn oil: 45g – Freshly squeezed orange juice: 80g – Low-gluten flour: 90g – Orange zest: 8g – Fine sugar (for egg whites): 50g – Lemon juice or white vinegar (for egg whites): a few drops Prepare all ingredients in advance. Separate the egg whites and yolks, ensuring the bowl for the egg whites is oil-free and water-free. The egg whites can be chilled in the refrigerator. Thoroughly scrub the orange surface, then grate the zest, using only the outer layer and avoiding the white part, which can be bitter. Extract fresh orange juice with a juicer; if unavailable, squeeze the juice by hand. Prepare the crumb topping for sprinkling by combining all crumb ingredients with pre-softened butter at room temperature, rubbing them together by hand to form uneven small granules. Place all paper cups in the molds beforehand, as this step takes some time. Delaying until after the batter is ready may cause it to deflate for slower workers. This recipe uses a 48-cavity mold for a convection oven mode, baking two trays simultaneously. For home ovens without convection, bake one tray at a time and halve the recipe. Note that the 48-cavity mold requires an oven of 50 liters or more; smaller ovens of 30-40 liters cannot accommodate it—use a 35-cavity mold instead. In a large bowl, pour in corn oil and freshly squeezed orange juice. Whisk with a manual egg beater until emulsified and uniform. Add pre-sifted low-gluten flour and mix with the beater until no obvious white flour remains, avoiding overmixing. Incorporate the egg yolks and stir evenly with the beater using a Z-shaped or folding motion. Set the prepared yolk batter aside. Preheat the oven in convection mode to 170-180°C. Begin whipping the egg whites by adding a few drops of lemon juice or white vinegar. Add the sugar in two batches, whipping until soft peaks form, as shown in the image, similar to cake rolls—do not whip to stiff peaks as for chiffon cakes. Fold one-third of the meringue into the yolk batter from the bottom up until roughly combined. Then, pour the mixed batter back into the remaining meringue and fold gently to create a smooth, deflation-free cake batter. Add the orange zest and fold lightly to incorporate. Transfer the finished batter into a piping bag.Pour the cake batter into the molds and gently tap them to release large air bubbles. Sprinkle crispy crumbs on the surface.
Place both trays into a fully preheated convection oven. Bake in convection mode at 130°C for 22 minutes, then at 160°C for 8 minutes, totaling 30 minutes. Only convection ovens can bake two layers simultaneously. Note that the hot air function is not equivalent. For home ovens baking one layer at a time, halve the recipe accordingly. Adjust time and temperature based on your oven’s actual performance. The adorable mini cakes have risen perfectly and are ready to be taken out. After removal, gently tap the molds to release heat and place the cakes on their sides to cool slightly. These light and non-greasy orange-flavored cakes, combined with the crispy crumbs, are incredibly delicious. The cute mini cakes are loved by both children and adults. They are soft, delicate, and irresistible with each bite.
