Mandarin Orange Cream Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Sponge
  • 40g Plain flour
  • 15g Rice flour
  • 40g Butter
  • 140g Egg whites (about 4 eggs), room temperature
  • 90g Caster sugar
  • 90g Egg yolks (about 5 egg yolks), lightly beaten
  • Filling:
  • 2 small can Mandarin orange, drain. reserve 200ml orange syrup + 1bsp cointreau, mix well
  • 150g Fresh topping cream (植物性奶油)
  • 1 tbsp Cointreau (香橙酒)
  1. Preheat oven to 200 deg C. Sift both flours together twice. Line 2 pieces 8 x 1.5 inches high square cake tray with parchment paper.
  2. Melt butter in a pot, keep warm. Set aside.
  3. Place egg whites into a clean bowl and beat until foamy. Add caster sugar in 3-4 batches and beat until egg whites are glossy and stiff peaks form.
  4. Slowly add in egg yolks and fold lightly with a rubber spatula. Add sifted flour in batches and fold gently, then add warm melted butter and fold through. Pour batter into prepared cake pan and spread evenly with a palate knife. Bake for 10-12 minutes.
  5. When cake is done, unmould from pan, remove parchment paper and leave to cool.
  6. Filling: Mix fresh cream and 1 tbsp cointreau together and whisk to peak form.
  7. Place sponge cake on a cake board. Brush orange liqueur syrup evenly on sponge cake. Spread whisked fresh cream on sponge cake. Layer mandarin oranges on top and spread a little more fresh cream over it. Cover the 2nd piece of sponge on top, brush on orange syrup and frost fresh cream over it. Trim the sides of the cake for a cleaner and even look. Decorate the cake as desired.
  8. Chill the cake for several hours or overnight before consuming.
Recipe by Anncoo Journal at