I have been yearning for some soft cup cakes lately. It’s been a while since I last baked due to my busy schedule. I missed my orange soft cakes. I decided to make cup cakes this time so that I can share the cake easily with my family. I was surprised when the cup cakes came out of the oven, it has the original orange fruit fragrance, the slight acidic-sour tangy taste, mixed with salty cheese, and with big rubies of cranberries, it is very tantalizing to the eyes and taste buds.
I could not stopped eating once the cup cakes are out of the oven. The cup cakes are gone within a short span of hours. The cup cakes are real easy to make. Fresh ingredients are the most basic criteria for success. All ingredients to be at room temperature. The basic sponge cake recipe is inspired from rasamalaysia.com.
Some of the key tricks to making super fluffy and light cake are:
1. Eggs must be at room temperature
2. Separate the egg yokes from whites carefully. Do not have remnants of egg yokes in the egg whites.
3. The 2 bowls to collect the egg yokes and egg whites must be dry and clean. Dry is very important here.
Super Soft & Fluffy Orange Cheese (with Cranberries) Cup Cakes Recipe
Ingredients A:
4 egg yokes (small to medium size)
18 grams fine sugar
2 tbsp cooking oil
1/8 tsp salt
1 tbsp grated orange grind
2 tbsp orange juice
55 grams cake flour (sieved twice beforehand)
1-2 slice of cheddar cheese
Ingredients B:
4 egg whites
1/4 tsp cream of tartar
40 grams of fine sugar
Method:
1. Preheat oven to 170 degrees Celsius
2. Beat egg yokes and sugar, then add in the salt and cooking oil, mixed briefly.
3. Add in orange grind, orange juice, cranberries to the egg yoke mixture and mixed together.
4. Use a spatula to fold in the cake flour into the egg yoke mixture, in 2 – 3 batches. Fold in lightly till it forms a batter.
5. On a separate bowl containing just egg whites, add in cream of tartar. Beat the egg whites until soft peaks. Then add the sugar in 2 – 3 batches, while beating the egg whites. Continue beating until firm peaks.
6. Use spatula to add some egg whites into the egg yoke mixture and fold well. Then slowly pour the egg yoke mixture into the egg white mixture, fold lightly until well mixed. Then stopped. Be careful not to over fold as it may cause the air bubbles inside to be lost.
7. Pour the mixture into cup cake holder, about half height, then add in slice of cheese, then continue pouring the mixture until almost tip of the cup cake.
8 Optional. You can either add small slice of cheese or grated cheddar cheese on top of the cup cake. Putting grated cheddar cheese on top will give it a crispy crust.
9. Put all the cup cakes into a tray, lightly tap the tray against the table top a few times to get rid of trapped air bubbles. Then put the tray of cup cakes into the pre-heated oven, bake for 50 – 60 mins or until cooked.
