| Ingredient | Method |
| A: 75g unsalted butter, room temp. 20g caster sugar 3 B egg yolks 125g low protein flour 2 tsp baking powder 1 tsp baking soda 30g milk 1tsp vanilla essence 95g tangerine orange sauce 1/2tsp orange food colouring powder B: 3 B egg whites 50g caster sugar 1tsp cream of tartar | 1. Use en electric mixer, cream the butter, salt and sugar with medium speed until pale and fluffy. 2. Add in vanilla and egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Turn the speed to low, mix in half the flour until incorporated. Add in milk and tangerine orange sauce and mix until well. Then mix in the balance flour. 4. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak. 5. Fold 1/3 of the meringue into the plain batter to lighten it. After that, fold into remaining meringue and mix until well combined. 7. Pour into 6" round cake pan lined with baking paper on bottom. 8. Bake in a preheated over at 180C about 35-40 minutes. |
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