Orange Sponge Cupcake – By Jeslyn Sim

Ingredients

. 25g Corn oil
. 3 Large eggs (cold from fridge)
. 95g Castor sugar
. 100g Top flour or Cake flour 
. 1/4 tsp Fine salt
. 1 Orange Rind
. 35g Fresh squeeze orange juices

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 fridge, add into the mixing bowl, add in castor sugar, immediately beat it till pale, thick and fluffy.

**use balloon whisk 3mins at speed 8-9mins, 10mins at speed 4-5, 2mins at speed 1-2, total 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 into cup cake liner 90% full, lightly tap on counter top twice to remove air bubbles.

6). Bake at pre heated oven at 170c for 25mins at middle rack.

** I found this recipe sponge cake a bit dry. Maybe can reduce 10g of flour.