Pages

Friday, July 19, 2013

Orange Sponge Cupcakes 香橙海棉小蛋糕


I made this light sponge cupcakes the other day, using fresh orange juices. This is a type of cupcake has no burden to your body, light and less oily.


oc copy

 
use freshly squeeze orange juices
OC3

 
In fact, I made this orange cupcakes 3 times in a row. Earlier i learnt that we have to use cold eggs from fridge to make a nice sponge cake, refer to my earlier castella cake. But this recipe I was referred, required to warm the eggs, so I tried out to see any differences.
I tried out 3 methods:-
1. Warm the eggs and beat using hand electric mixer, for 15mins - rough texture, big air pockets
2. Warm the eggs and beat using KA stand mixer, for 15mins - fine texture and light
3. Eggs cold from the fridge and beat using KA stand mixer, for 15mins - fine texture and light, yield more cupcakes than method no 2.  
So my conclusion is using eggs cold from the fridge and use stand mixer to beat, yield better cupcakes ! You can still use hand mixer to make sponge cake, but I prefer to use stand mixer not only for better result, also we can rest our hands, holding mixer for 15mins is not an easy task.  My Chinese blogger friend 随心歇息站 also like to use cold egg method when make sponge cake. 
The batter have to very pale to white, thick, and not runny ...
oc6

 
You can see the difference from this photo, left is method no 2 (warm eggs+stand mixer), right is method no 3 (cold eggs + stand mixer)..
oc9

 
Ya, one more thing, i also prefer this type of ordinary paper liners, you can see cake is perfectly stick to the liner.
oc2 copy

 
You must fill batter about 90% full
oc10
I like to see these cupcakes baking in the oven..
oc11


oc4 copy

This cupcake is slightly on sweet side but the sweetness still acceptable, try not to reduce the sugar amount as more sugar will make this cupcake moist..Ya, make sure you beat over high speed initially as to beat up the egg, when you see more volume, then gradually reduce the speed.
Orange Sponge Cupcakes香橙海棉小蛋糕
(recipe source: basic recipe adapted from this Chinese website, using own method ) **makes 11 cupcakes (using 12 holes muffin pan)

25g corn oil
35g fresh squeeze orange juices
oc1 copy 3 eggs (large), cold from fridge
95g caster sugar
100g Top flour or cake flour
1/4tp fine salt
1 orange rind

Method

  1. Mix corn oil and orange juices together, set aside
  2. Mix flour and salt together, sift them twice, set aside
  3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 10mins at speed 4-5, 2mins at Speed 1-2, total time 15mins ).
  4. With mixer running at speed 1-2, add in orange rind, add flour spoon by spoon, then add in corn oil + orange juices, do not over mix. Remove mixing bowl, use a spatula to fold the batter till well combined.
  5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on countertop twice to remove air bubbles.
  6. Bake at pre-heated oven at 170C for 25mins at middle rack.


I packed few cupcakes for my elder sister. She called me up just to confirm these cupcakes were made by me, because she said it look like store bought ^_^ 


110 comments:

  1. Come to grab one for my tea break later, hehe...

    ReplyDelete
  2. Sonia, your orange sponge cupcakes look perfect! No wonder lah your sister thought it is store bought :) I happen to have a few oranges in the fridge. Can try this weekend!

    ReplyDelete
  3. i shall try this, I never use cold eggs for sponge cakes :)
    Sonia, is non KA stand mixer would give same result?

    ReplyDelete
  4. 有时候越简单的食谱越难掌握。

    小蛋糕pong pong的样子,很好看。

    ReplyDelete
  5. I like this recipe. Very refreshing

    ReplyDelete
  6. can we substitute with other flavor

    ReplyDelete
  7. 我觉得这蛋糕做的很松软, 肯定充满了香橙味!
    还有吗? 我现在来你家取一些, 哈哈哈!

    ReplyDelete
  8. Alice, should be the same.

    Angeline, yes, of course you can substitute with other flavours like vanilla, pandan juices and etc.

    ReplyDelete
    Replies
    1. Hi sonia, i tried this resipi just now but dissappointed of the result😅😅😅 my cupcake turn out hard. I dont know where i did wrong but this wont discourage me from trying. Will try to make again tommorow.☺☺☺

      Delete
  9. O...this want good, my son should like this so much, still have orange in the fridge. got to try this.

    ReplyDelete
  10. 看似简单的海棉蛋糕,可是要做的细腻漂亮,还真的一点都不简单的:)。。谢谢sonia的详细分享

    ReplyDelete
  11. So airy and soft! These sponge cakes are perfect.

    ReplyDelete
  12. This soft and citrus flavoured sponge cake is totally win my heart. Thank you for all the useful tips :)

    ReplyDelete
  13. 蛋糕很清新的感觉。好赞。。

    ReplyDelete
  14. What a perfect batch of cupcakes. Beautiful and fine texture too. Well done Sonia!

    ReplyDelete
  15. Mmmmm can I come to tea please :-) Diane

    ReplyDelete
  16. Hi Sonia, your orange cupcake look awesome. Very nice texture and I'm sure it smell and taste heavenly. :))

    Have a nice day.

    ReplyDelete
  17. Great sharing!!!
    Thanks for sharing the different method in sponge cake making.
    Now We can see the difference clearly.
    Both texture of sponge cakes is nice indeed ^^

    ReplyDelete
  18. 肯定香气十足,我喜欢那组织哟:)

    ReplyDelete
  19. great looking orange sponge cupcake. wish i can have one or two...or three :p

    ReplyDelete
  20. Sonia, I can smell the orange fragrant from here!

    ReplyDelete
  21. Love this nice and simple treat. Thank you for sharing the details of your experiments. It is very useful indeed.

    ReplyDelete
  22. I do love simple recipe like this- to think that cold eggs and straight into the beater makes such a difference!

    ReplyDelete
  23. they look beautiful...
    my first comment...i love your blog and bakes
    sanjivni
    www.exptsinthekitchen.com

    ReplyDelete
  24. Hahaha, your sister is so cute, still have to call to confirm!By the way, I like how you packed them too! These cupcakes remind me of old time when we just enjoyed our simple cake so much! Sonia, I never use my stand mixer to beat egg whites before so I'm a bit worrying if I need to use it to beat my egg whites but will give it a try if I make this in the future! My hand mixer is "shot shot dei" now & the speed will reduce by itself, I think it will soon be retired. You are so great, tried 3 different ways to show us the difference.

    ReplyDelete
  25. Hi Sonia
    I'm sure these little cupcakes sure to be real inviting to everyone. The look of it say it all.....soft and orangy in taste. Love it.

    ReplyDelete
  26. Sonia, looking at those cupcakes I could imagine how nice they taste!! Thanks for sharing your findings! :)

    ReplyDelete
  27. You are really so passion in baking. Thanks for sharing the tips for baking the sponge cake. By the way, high speed, bake for 15 minutes, is it speed no. 6?

    ReplyDelete
  28. 好可爱的小蛋糕,香橙口味的我也喜欢!

    ReplyDelete
  29. can i come over for tea time

    ReplyDelete
  30. Sonia , just love your sis lol Yeah , it does look store-bought or should I say , way better ! Thanks for the helpful tips !

    ReplyDelete
  31. I think your sis is looking forward to your homemade baked goods daily after this. hehe.... Kudos!
    Enjoy your weekend.
    Kristy

    ReplyDelete
  32. Hi Sonia,

    请问要用多少 “橘子皮” 呢? (orange rind)

    ReplyDelete
  33. Wow! I think they look better than those at bakeries, so golden and fluffy!

    ReplyDelete
  34. Jozelyn, you just adjust acciording to your mixer. The thumb of rules is beat high speed initially as to beat it up. Once you see more volume, then reduce to medium speed to beat till thick. And beat over low speed for another 2-3mins to stabilise the mixture and eliminate large bubbles. You are not limit to beat only 15mins, you can beat up to 30mins, it depend on your mixer.

    Onncheng, 一粒橙的皮。

    ReplyDelete
  35. Hi Sonia, looks yummy :) I was wondering why some recipes use cold eggs while most Japanese recipes use warm eggs, so that is why. Thanks for sharing the results of your tests :)

    ReplyDelete
  36. Hi Sonia, looks yummy :) I was wondering why some recipes use cold eggs while most Japanese recipes use warm eggs, so that is why. Thanks for sharing the results of your tests :)

    ReplyDelete
  37. Your cupcake looks so beautiful and tempting. I baked Orange Cake but never thought of Orange Sponge Cupcake. My dear son love to eat Orange and I bet he will love it very much. Thank you very very much for those informations and tips. I will definitely will bake it TODAY.

    ReplyDelete
  38. Your cupcake looks so beautiful and tempting. I baked Orange Cake but never thought of Orange Sponge Cupcake. My dear son love to eat Orange and I bet he will love it very much. Thank you very very much for those informations and tips. I will definitely will bake it TODAY.

    ReplyDelete
  39. good morning sonia, most of the time i also use cold eggs, not that i know that it gives diff results but i always last minute one take out my things from the fridge..hehe..thx for your sharing your valuable experience!

    ReplyDelete
  40. I also made cup cake yesterday~must try your recipe next time! Can I have 1~

    ReplyDelete
  41. G'day and WOW, these look delicious, true!
    I wish I could come through the screen and try one of these...NOW...great photos too!
    Cheers! Joanne
    http://www.facebook.com.whatsonthelist

    ReplyDelete
  42. 看的就很想吃了,偷偷带几个回家,嘻嘻嘻!

    ReplyDelete
  43. 我常常无法掌握海绵蛋糕的打法。。。
    现在有了你的步骤图,我又可以再尝试做海绵小蛋糕了。感谢你的无私!

    ReplyDelete
  44. these look absolutely delicious I Sonia

    ReplyDelete
  45. Woohooo nice little cupcakes.... Am thinking of doing some cakes to clear of my chempekda but since u say can't reduce the sugar hm.... Got to think of other flavor :)

    ReplyDelete
  46. These orange sponge cakes are so perfectly baked! The texture is fine and beautiful.

    ReplyDelete
  47. Hi Sonia, just to reconfirm, your orange juice is measured in grams or ml?

    ReplyDelete
  48. Just mouthwatering...looks delicious!

    ReplyDelete
  49. I bet not only it looks like store-bought but taste like store-bought too! Love citrus sponge cake!

    ReplyDelete
  50. Dear Sonia,

    thanks a lot for this useful info. Very2 appreciated

    ReplyDelete
  51. Sonia, always, I love your recipe, so detailed. Thanks for sharing this.

    ReplyDelete
  52. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 24, 2013 at 12:15 AM

    Sonia, your cup cakes are so beautiful and tempting. Ho chiak!

    ReplyDelete
  53. Sonia, can I use all purpose flour instead? TIA

    ReplyDelete
  54. Hi Sonia,

    I just tried your Orange sponge cupcakes. It is so delicious and simple to bake. Just love it. Thanks for sharing.

    Regards
    Annie

    ReplyDelete
  55. I just baked this and it's my most successful cupcake to date ! My batter came off runny and I was worried it wouldn't turn as good so I increase my baking time slightly and they came out just fine.

    just wondering would it be possible because I used a hand whisk (speed 5 for 3 min), speed 3 for 10 min and speed 1 for 2 min so it's not enough to thicken the egg batter?

    Thank you so much!!

    ReplyDelete
  56. TIA, yes, you can but the texture will not be so fine, maybe you can try to use superfine flour which you can get it from the supermarket here.

    Me, I suggest use speed 4 for 1-2mins to beat up the volume, then reduce to speed 3 beat till very thick (the batter not runny but stand still), maybe for 10mins and further speed 1 for 2-3mins to remove big bubbles and stable the egg batter.

    ReplyDelete
  57. Hi Sonia, I would like to try this recipe. Can you tell me how big is your muffin cup tray, as in the diametre and height per cup? How many muffins can this recipe yield? Thanks!

    ReplyDelete
  58. Hi! I've been a big fan of yours for a while but it's my first time to leave a comment. Just want to tell you I am really delighted to see your experiments on different eggs for sponge cake. It sounds very helpful and useful. Thank you very much for your sharing! I'll love to try this out soon when I bake sponge cupcake next time. :)

    ReplyDelete
  59. Hi! I just made this orange sponge cupcakes. It tastes really good. The only problem is that after 5-10 minutes I took it out from the oven, the middle part shrink. I wonder what did I do wrong?

    ReplyDelete
  60. Yan Yan, I use the normal 12 holes muffin pan.

    Emy, maybe you can increase baking time a bit.

    ReplyDelete
  61. hi.. these look really yummy.. very detailed info abt baking cupcakes.. ahh. can i use veg oil instead??

    ReplyDelete
  62. Hi Sonia, tried your recipe. Mine turned out perfect on top but however, the bottom burns ( a layer of hard batter & sticks onto the bottom of the cup)!!!! ;( would it be that it was too hot, the temp? I had it exactly like yours at 170C for 25mins. * puzzled*

    ReplyDelete
  63. Sharon, I suspect the lower part of heat is not sufficient, suggest to turn on the fan (if your oven has such feature) or move up one level up. If this is not the problem, maybe you did not mix the flour well.

    ReplyDelete
  64. Hi Sonia

    Wondering how to measure in gm for liquid.' say you measured orange juice in gm?

    Thanks

    ReplyDelete
  65. would using plain flour yield such pretty texture?

    ReplyDelete
  66. Hi Sonia,
    I tried this recipe 3 times in a row, to ensure I get the perfect outcome. Mine was abit dry if I bake at 170deg for 25mins. I think i have to reduce it to 20mins or a little lower temperature. But i just luv this cupcake, orange my fav! Thanks for this recipe!

    ReplyDelete
  67. Hi Sonia, i doubled ur recipe and it was really light n fluffy. i wonder if i can use fresh pandan juice to make it into pandan sponge cupcakes?
    Win

    ReplyDelete
  68. Hi Sonia,
    I have tried your orange sponge cupcakes today and it was delicious.
    Your recipes are allways so simple to follow and the outcome is allways great. The cupcakes were so fluffy they allmost tasted like hokkaido cupcakes.
    Thanks! Mihri.

    ReplyDelete
  69. Hi Sonia, I tried the cupcake, although is not 100% successful but still taste yummy. Thanks for sharing.

    ReplyDelete
  70. Hi can we use veg oil instead of corn oil?
    What will be the difference between putting the orange rind n not putting it and what's the purpose of adding it?
    Thank you.
    Lilian

    ReplyDelete
  71. Hello Sonia, I baked this today and like it! I will reduce the sugar as I think it is a little sweet to my taste bud. It is great to learn that the cupcakes produce higher cupcake when using egg batter that beat while the eggs are cold. Thanks!

    ReplyDelete
  72. Your recipes are allways so simple to follow and the outcome is allways great...

    ReplyDelete
  73. Hi, i tried baking with your recipe today, but my cupcakes did not rise in the oven. Could it be i deflated the batter?

    ReplyDelete
  74. Hi Sonia, do we need to add baking powder and baking soda?
    The method looks similar to the spongy banana cupcakes, but that recipe has include baking powder and baking soda. I wonder why it's not needed in this orange cupcakes recipe... Thanks :)


    ReplyDelete
  75. I made few times already also failed.not easy

    ReplyDelete
  76. Hi Sonia! Just made this using normal flour + baking powder. Inside texture kinda hard like Kueh. Any idea if it is due to the flour that I used? Or beat too much?

    ReplyDelete
  77. Yungs and Linzy Yap, don't add baking powder and soda in this recipe, since this recipe just use orange juices but not heavy ingredients like banana, so long you beaten the egg till very stable, that means it look pale white and volume increased many times than orginal.

    ReplyDelete
  78. Hi Sonia,

    Mine didn't turn out like yours :( It was very dense and even had cracks on top. Definitely not fluffy like shown in your photo.

    Any idea where went wrong? Was it over or under mixing issue? (I followed exactly as per your recipe, but every mixer is different so if you could let me know if is over/under mixing, I could adjust the beating time from there!)

    Thanks Sonia! :)

    ReplyDelete
  79. Byandrea, I suspect you have over mixing when add in flour , the batter deflate too much. I suggest you use another safer method of mixing the flour , take a small portion of batter, add in some flour , mix it, then fold in the balance batter, continue to add flour and fold.

    ReplyDelete
    Replies
    1. Thank you so much for your prompt reply. I'm definitely going to try your suggested method!

      Thanks once again :)

      Delete
    2. I always have this problem of over mixing but problem is your recipes says add flour then add other items. will that not cause over mixing? thanks for your advise.

      Delete
  80. Hi Sonia,

    Thanks for sharing this wonderful recipe. Just one question.

    Can I use this recipe for cake instead of cupcake?

    Thanks.

    ReplyDelete
  81. Anonymous, yes you can, adjust baking time accordingly .

    ReplyDelete
  82. Thanks so much for lovely recipe <3
    Any subtitles of flours ? Can I use plain white flour ?
    because of these type of flours are not available in my area :(

    ReplyDelete
  83. Cream gateau, just replace with all purpose flour

    ReplyDelete
  84. Hi, I baked this cupcake but my tops are sticky. May I know what may be the problem? Thank you!

    ReplyDelete
  85. Hi there,if replacing with vanilla would the quantity of the vanilla be 35g like the orange juice

    ReplyDelete
  86. Do you use full eggs or egg white or egg yolk. I use full egg, but the cupcake smells funny, there is this strong egg smell to it.

    ReplyDelete
  87. Hi ..

    There is no baking bowder ine this cake??

    ReplyDelete
  88. Hi ..

    There is no baking bowder ine this cake??

    ReplyDelete
  89. Can I use sunflower oil ?

    ReplyDelete
  90. The cake was very light and nice , but top became sticky after a while. Any idea why ?

    ReplyDelete
  91. anonymous, store in a cover container, i guess sugar turned moist after leave in room temp.

    ReplyDelete
  92. Using cold eggs in cakes is new method of baking ; I will try it .. thank u for sharing your recipe > which looks GREAT .. can I bake it in one round pan ?? Which size suits 6" or 8" ?? Thnx again

    ReplyDelete
  93. Altaf, i thick should be ok with one round pan, but you have to adjust the temp and timing . The pan also need to line with paper.

    ReplyDelete
  94. Hi Sonia, Can i replace orange juice to other liquid?

    ReplyDelete
  95. Hi Sonia,

    My oven is pretty small, would that be any problem if I prepare the batter at one go but bake them in 2 batches?

    ReplyDelete

I may not be able to respond to all of your comment individually due to time constraint, but I do appreciate for every comment left by all of you. Thanks for visiting!
Please identify yourself if you are under Anonymous so I know how to address you.

Note: Only a member of this blog may post a comment.