I started baking orange cake as a hobby a decade ago, which eventually becomes a favorite item on the menu in our restaurant.

I am happy to share with you how to make my delightful orange cakes, which sells. This recipe is a derivation of the pound cake, make with only pure orange juice and zests. It is a no-frills recipe, emphasize on the technique, the formulation. This simple recipe is packed with an irresistible flavor and guaranteed a full indulgence of the taste buds.

You will expect to read a long article because I want to explain the recipe in detail. Please read before attempting the recipe. Most of the information is in the text, not the abbreviated recipe.

Note: This post may contain affiliate links. Please read my private policy  for more info. I may receive commissions for purchases made through links in this post.

I started baking orange cake as a hobby a decade ago, which eventually becomes a favorite item on the menu in our restaurant. I am happy to share with you how to make my delightful orange cakes, which sells. This recipe is a derivation of the pound cake, make with only pure orange juice and zests.

Part 1- The ingredients

Butter

The first step to make this orange cake is to remove the butter from the refrigerator. Do this first because it takes time for the butter to soften, and only soft butter can form good buttercream.

Cut 300g of butter into small pieces to let it soften in the mixing bowl.

Always start with this step to let the butter soften before beginning the creaming process. I do not cut the butter into small pieces. By the time I get the rest of the ingredients ready, the butter has already fully softened.

Through my experience, I found out that only soft butter can produce the fluffiest buttercream, which can trap more air in the sugar/butter mixture to create the lightest possible orange cake.

Sugar

Castor sugar is ideal as it is fine enough to dissolve quickly to form a homogenous cream that is light and fluffy.

You can also use the granulated sugar,  slightly bigger granules. You need to mix the sugar and butter longer to get a similar fluffy result.

Eggs

I want to clarify the amount of egg as mentioned in the recipe.

Eggs are graded according to the size. Therefore, it is best to mention the exact weight of the egg in the recipe instead of how many eggs are used.

The eggs I get from my vendor is about 50g each excludes the shell. Our kitchen staffs are so used to digital scales that we measure everything with it, inclusive liquids like water, milk, and eggs.

I strongly suggest that you get a digital weighing scale with accuracy down to one gram. I am speaking from my experience working in the restaurant for more than a decade. It helps to standardize all the recipes, and take everyone out of the guesswork how much exactly is a cup, a tablespoon, etc.

Orange zest

There is so much flavor in the orange zest that it is a waste if you do not include into the cake.

I will use the zest from all the oranges for the cake. That means it is more convenient to zest the oranges before juicing them.

Chopped the zest finely.

The orange zest should be finely minced. Run the chef knife over the zest to mince it to ensure there are no large pieces is present. This process takes some extra time, but I think it is worth it. I believe that none of my customers like to chew on any larges pieces of orange peel. So far I have not encountered any negative feedback regarding this after so many years.

Orange juice

Fresh orange juice
Orange juice with some pulp is OK,

I used 80g of orange juice per cake a few years ago but increase to 95g this year to make it moist and soft without affecting the stability and texture.

Sometime there will be some pulp in the juice, which is calculated as part of the amount I want.

Almond nibs

The above ingredients will determine the underlying flavor of the orange cake.

Adding almond nibs (and other ingredients) is to enhance the taste, and as the garnish for the orange cake.

I add about 20g of almond nibs to the batter and another sprinkle another 5g on the surface. Adding almond nibs is a welcome addition to my customers. You can use other nuts for the same purpose.

Chocolate chips

My previous version of the orange cake is decorated with chocolate chips on the surface. You can purchase the ready-made chips, or prepare your own.

Put the block of chocolate in the refrigerator until it hardens. Cut the chocolate with a sharp knife into thin slices, then turn ninety degrees and cut them into cubes. Since the hardened chocolate is brittle, it will shatter into small chips during the second cut.

Flour

I use the plain cake flour which contains about eight percent of gluten. If you use self-raising flour, check the content clearly as it includes a certain percentage of baking powder. You have to omit the baking powder in the recipe if you do so.

Salt

I prefer to add 1% of salt to the plain cake flour. That means if I use 100g of flour, I will add 1g of salt. Please make sure you are using unsalted butter, or you will end up an orange cake that is too salty.

Baking powder

The standard amount of baking powder is between 1% of and 4% of the flour. Most people will sense the weird taste of baking powder and a feeling of roughness on the tongue if it exceeds this amount. I am quite sensitive to baking powder and can taste it even it is around 3%. That is why I only use 2%, with a satisfactory result.

The cake will still rise properly even without adding baking powder if the creaming of butter and sugar is done correctly.

I will not use baking powder for a basic pound cake. Nevertheless, the presence of orange juice will cause the battle runnier, and baking powder is handy to ensure the cake to rise properly.

 

orange pound cake

Part 2- Breaking down the process of making an orange cake in detail

Measure the amount of each ingredient

Measure the quantity of butter, cut it into large chunks and leave it in the mixing bowl for at least half an hour. I am living in a tropical country with room temperature close to 30°C throughout the year. You may need to wait longer in the cold season before the butter turns soft.

Once the butter is soft, add the castor sugar and starts the mixing process. The optimum amount of sugar should between 80% and 120% of the flour weight. A higher amount of sugar will result in a more tender cake. (Sugar is the tenderer for cake). I finally settle the amount of sugar at 80%, as most of my customers prefer a less sweet version.

Some of my customers still think that is too sweet, but I politely decline to reduce further because the orange cake will lose its tenderness.

The most critical step- mixing

Mixing is the most critical step which I will elaborate in details.

When to start mixing. The best time to start mixing is when the butter is sufficiently softened. If the butter is too cold, it will trap less air within the butter/sugar mixture. Soft butter can trap more air and able to form a very fluffy cream. The air will expand in the oven and push the cake upward to create an adequately raised cake.

The duration of mixing. Mix the butter and sugar until there are no visible changes to the degree of fluffiness. The endpoint should be light, creamy and looks like a slightly soften ice cream.

The time to reach this point depends on the speed and the shape of the mixing attachment, the volume of the butter and sugar. When I make four cakes (i.e., 4x of the recipe below) with a large mixing bowl, it takes at least five minutes to reach a state where there is no visible increase in the fluffiness of the cream.

The texture after mixing is completed.

The mixing attachments. The wire whisk is the most suitable mixing attachment for the creaming process. (My mixer comes with a wire whisk (for cake), the blade (for making the pie) and the dough hook (for making bread). Some smaller mixer may not provide the wire whisk attachment. In that case, you have to use whatever is available. You will need a longer time to achieve the same degree of fluffiness.

The mixing speed. I start missing the sugar and butter with low speed because some blocks of butter may still not fully soften. High speed at this stage may exert too much force to the mixer blade.

Once the sugar is partially mixed with the butter, turn to high speed all the way as it yields a better result.

Adding eggs

Add the egg only after the butter/sugar has to turn into a fluffy cream.

If you have a powerful mixer, pour all the eggs into the cream, and continue mixing at high speed. If your mixer a less powerful, divide the egg liquid into two or three portions. Pour the first portion into the cream and mix until there are no noticeable strands of eggs. Continue adding the remaining parts.

Add the orange juice.

Add the orange juice and continue mixing it until homogenous.

Making the orange cake is quite simple. All you need is keep mixing and mixing, but pay attention to the speed, visual appearance, and the fluffiness of the batter. That is the key to get the perfect result.

You need to mix it until homogeneous before proceed to the next step. It may take three to four minutes depends on the speed of the mixer and the volume of the batter. If you are unsure, mix for an additional four or five minutes. There is no harm to do so.

Adding the flour, salt and baking powder

The batter is a bit runny at this moment, which will become thicker once you add the flour.

Make sure the speed is now switched to low, as rapid mixing will create gluten in the batter which will toughen the cake.

Prolonged mixing creates gluten. That is why if you knead the bread dough for at least eight to ten minutes, it will turn to a springy, elastic ball. If you are interested in making bread, I have a Japanese milk bread recipe with a light and cottony texture.

Some people want to minimize the formation of gluten by hand mixing the flour into the batter.  I find that using the lowest speed of your mixer is working well too. The endpoint of mixing is when all the flour has incorporated into the batter, NOT longer than that.   This step is to minimize the gluten formation and the potential outcome of turning it into an elastic mass. It may only take one minute or less depends on the volume of your batter and the size of the mixing attachments.

It is also when you need to add the salt and baking powder.

Most of the baking powder nowadays are double-acting. However, I found that it will lose its leavening power if you set aside the batter for more than an hour.

Mixing in the almond nibs and orange zest

Add the almond nibs right before panning. Give it a few stirs. Do not overmix the dough.

orange pound cake

Part 3- Baking

I mentioned earlier that mixing is a crucial factor for a perfect cake. It is difficult to quantify, as every mixer behaves differently.

Similarly, baking is the next important factor. I have spent more time to investigate the behavior of my oven than my mixer. (Imagine I have two identical ovens, and the actual temperature is not the same!)

So I have to make peace with my oven and acknowledge that each of them behaves differently, even they are the same modal.

That also means it is next to impossible to guarantee to bake successfully by following the temperature and timing mentioned in any recipe. This uncertainty happens because you are using your oven at home, and the recipe creators use theirs.

However, you can start testing by following the temperature and timing suggestion in this recipe, and adjust when necessary.

“175°C/350°F top and bottom temperature for 60 minutes.”

If you are lucky, you may get it correct the first time. If not, you may need several rounds of testing until you understand the behavior of your oven.

Size and type of cake pan

I use 8×8 inches square cake tin for this recipe. You can also use the 8-inches in diameter round cake tin, but the height of the cake will increase by 20%.

Through my observation, this type of butter-rich cake tends to crack at the top. (You will find many crack top pound cake on the internet). The cake tends to crack at the center if I use a round cake tin. I do not have the scientific answer for that, but the crack never happens once I change to the square from round cake tins.

Lining the cake tin

What happens if the cake gets stuck to the bottom of the cake tin after baking?

You can avoid this frustrating moment by placing an oiled baking paper in the cake tin before pouring the batter into the tin.

There is no need to line the sides as the cake will shrink and detach from the sides.

The best cake tins are those with a detachable bottom or springboard cake tins.

Remove the cake from the cake tin.

Remove the cake from the oven. Let it rest at room temperature for at least five to ten minutes.

Freshly baked, still in the cake tin.

It will shrink just a little and detach from the side. You do NOT need to run a knife between the sides and the cake. If you use a cake tin with a detachable base, invert the cake on a cake board, give the cake a gentle push, and it will fall out from the cake tin together with the base. Remove the base and invert that cake again onto another cake board.

Conclusion

This article explains how I make the orange cake in detail. It may not be the ‘textbook’ method, but that is based on years of testing and adjusting. It is actionable and yields results. This is the basis of how to make the basic cake, and how to dress up the cake with frosting and decoration is only limited by your imaginations.

The Orange Cake Recipe

Yield: 1 cake

Orange Cake Recipe

Orange Cake Recipe

I am happy to share with you how to make my delightful orange cakes, which sells. This recipe is a derivation of the pound cake, make with only pure orange juice and zests. It is a no-frills recipe, emphasize on the technique, the formulation.

Prep Time 19 minutes
Cook Time 1 hour
Total Time 1 hour 19 minutes

Ingredients

Instructions

  1. Zest the orange. Finely chop the orange zest.
  2. Ge ready the orange juice.
  3. Cut the unsalted butter into large pieces. Keep in the mixing bowl until it turns soft.
  4. Add the sugar into the mixer, start creaming the butter and sugar at high speed until it becomes fluffy and light.
  5. Add the egg and orange juice. Continue mixing until homogenous.
  6. Change the mixing speed to low. Add the salt, baking powder and flour. Mix for one minute.
  7. Add the orange zest and 2/3 of the almond nibs.
  8. Scrape down the flour from the side of the mixing bowl. Continue mixing for another one minute.
  9. Remove the mixing bowl from the machine. Hand mixes it once again for the final round.
  10. Place an oiled baking paper in the cake tin with a detachable base before pouring the batter into the tin.
  11. Smoothen the batter with a spatula. Sprinkle the remaining almond on top.
  12. Tap the cake on the working surface to remove any bubbles, if any.
  13. Bake at 175°C/350°F top and bottom temperature for 60 minutes.
  14. Remove the cake from the oven.
  15. Invert the cake on a cake board, give the cake a gentle push, and it will fall out from the cake tin together with the base. Remove the base and invert that cake again onto another cake board.

Nutrition Information:

Yield:

9

Serving Size:

cut to nine pieces

Amount Per Serving:Calories: 560 Total Fat: 32g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 196mg Sodium: 266mg Carbohydrates: 60g Fiber: 2g Sugar: 29g Protein: 9g
This data was provided and calculated by Nutritionix on 4/1/2019

    58 replies to "How to Make Orange Cake (The complete guide)"

    • KP Kwan

      Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible.

      • Patricia

        Hello KP,

        Thanks heaps for your very detailed instructions – very helpful indeed. Why use unsalted butter to then add salt.

        If my oven’s temperature is a bit high, would this make the cake fluffier, bearing in mind that the baking tine will be less?

        Are you able to please remove the social media icons from the right side of your website as these make it hard and a bit annoying to read through your instructions

        Well done to you for sharing your knowledge with the World!

        • KP Kwan

          Hi Patricia,

          Thanks for reading my article.

          1. I use unsalted butter because I am working in the restaurant. The butter is used for different food items, and some may need more (or less) salt. This way I can control the amount salt easily in various recipes.
          2. I do not think it will make it fluffier if you increase the temperature. If you want a fluffier cake, you can try to improve the amount of baking powder, and ensure the butter/sugar mixture is beaten until VERY flurry before proceeding to the next step.
          I will look into the social sharing button. I think it may be an issue for the mobile phone but should be fine on IPad and desktop.

          Thanks so much,
          KP Kwan

          • Patricia

            Thanks for your prompt response, KP.

            Do you increase/decrease the baking time according to the size of the cake? If so, by how long? ie if I halve or triple the ingredients, for how long should I bake the cake?

            Thanks again,

            • KP Kwan

              Hi Patricia,
              Reduce the baking time to 40 to 50 minutes for a smaller cake, with the same temperature.
              Increase the baking time to 70 minutes for a bigger cake, with a slightly lower temperature. (5-10 degrees Celcius lower). Lower temperature to ensure the surface will not brown too much with a longer time.
              If you are unsure, open the door of the oven to have a quick peep of the color 10 minutes before the actual baking time. Then decide how much extra time depends on the color.
              Thanks,
              KP Kwan

        • Navya

          Can i use margarine instead of using butter? Does it effect my cake?

          • KP Kwan

            You can substitute butter with margarine with the same amount. The taste will be affected as butter as a stronger aroma.

    • tina

      hello, i’ll try it. seems so god. tk.
      tina

      • KP Kwan

        Hi Tina,
        Glad to know you like this orange cake recipe. I hope it works well.
        KP Kwan

    • Chang sg

      How do I get your orange cake recipe?

      • KP Kwan

        The orange cake recipe is on this page. Please scroll down just past the embedded video, and you will find it. You can print it out too.

    • Natalie

      This orange cake has the most amazing texture! Looks perfect!

      • KP Kwan

        I am glad you like this orange cake, Natalie 🙂

    • Serene

      Hi KP

      If I used other brand of all purpose flour or cake flour for the orange cake. Does this affect the outcome of the cake. Thanks serene

      • KP Kwan

        Hi Serene,
        This orange cake recipe is not brand specific. You can use any brand of all-purpose flour or cake flour. The only exception is self-raising flour. Self-raising flour contains baking powder, so you need to omit the baking powder in the recipe.
        KP Kwan

    • Chia Wai Man

      Thanks for your detailed description on making the orange cake. It solves some of my frustrations on why sometimes my cakes do not turn out as I expected. I am looking forward to cake making again.

      • KP Kwan

        You are welcome! Glad to know that the orange cake article is useful to you.

    • Ruby Rajalatchumy

      Hi KP, I accidentally bump into site. Your cake looks yummy. I’m definitely going to try it out. I need your expertise here, which butter would you recommend. Looking forward for your kind reply.

      • KP Kwan

        Hi Ruby,
        I would recommend using the unsalted butter of any good brands. You have the control of adding the amount of salt you want.
        I use either the SCS and Anchor brand. It depends on where you are as I live in Malaysia.
        KP Kwan

    • Selvi

      Hi Mr KP Kwan, tried this receipe today and it turned out so well. Just the way i like it. Thank you so much for sharing this receipe .

      • KP Kwan

        Hi Selvi,
        Thanks for trying the orange cake recipe, and glad to know that it turns out well.

        KP Kwan

    • Jin

      Hi KP I am using an iPad but still can’t see your recipe. Could u pls email it to me. Thanks jin

      • KP Kwan

        Hi JIn,
        There is a glitch that I just fix. It causes the recipe not showing up. Now is working:)
        I will email the recipe to you in case you still have a problem to access it.

        KP Kwan

    • yap

      Hi Mr Kwan, I tried baking the cake and it tastes wonderful. But I still find it a little too dry, could you tell me the possible reasons? and the middle part of the cake is cracked and curving outwards.

      • KP Kwan

        Hi Yap,

        There are many reasons. But on top of my mind is the top temperature of the oven is too high. Unfortunately, those oven indicators are not that accurate.
        Try to put at a lower rack so that the surface of the cake is further from the top element. If it is already at the lowest possible position, then reduce 10-degree Celsius for the last fifteen minutes, and prolonged the baking time accordingly until the surface is golden brown. I suspect the temperature is too high at the top.

        Hope this helps 🙂
        KP Kwan

        • yap

          okay thank you I will try it out (: the reason why the middle part cracked is also because the temperature is too high?

          • KP Kwan

            Hi Yap,
            Yes. High temperature causes the cake too to rise too fast and break the fragile layer on top and causes the crack.
            The cake can also crack due to too little liquid. However, that doesn’t seem to be the reason for this recipe because there is plenty of orange juice in it.

            KP Kwan

            • yap

              I see, thank you for your prompt reply!

            • KP Kwan

              You are welcome 🙂

    • Izura

      Hi KP Kwan,
      I used your orange cake recipee 5-6 times already bcs i love orange cake so much and this recipee is just on point that i saved it. Just wanna say heapp thanks to u and may u always be successful.

      • KP Kwan

        Hi Izura
        Thanks so much for using this orange cake recipe, and glad to know that you love it 🙂
        KP Kwan

    • Sheny

      Hi KP, Thank u for this recipe. I’m going to try making it. Just one quick question if I want to use granulated sugar should I use the same amount of g. as castor sugar?

      • KP Kwan

        Hi Sheny,

        The particle size of granulated sugar is slightly larger than castor sugar, other than that they are just the same. You can use the same amount (weight), but castor will give you a smoother result as it is smaller.

        Thanks,

        KP Kwan

    • Serena

      Hi KP Kwan

      Will bake this orange butter cake for an elderly home, but I need to omit the almond nibs as it may be hard for them to chew. Is that possible and do I need to add extra flour if omitting the almond nibs? Or alternatively, add ground almond, possible? Thank you in advance.

      • KP Kwan

        Hi Serena,
        I suggest you omit the almond nibs and stick to the amount for other ingredients. It should be fine.
        Thanks.
        KP Kwan

    • Serena

      Hi KP Kwan

      Can I substitute the almond nibs for ground almond as I am baking this orange cake for an elderly home? Thank you in advance.

      • KP Kwan

        Hi Serena,
        I suggest you omit the almond nibs and stick to the amount for other ingredients. It should be fine.
        Thanks.
        KP Kwan

        • Serena

          Thank you Kwan

    • sujatha

      Hi,KP Kwan,
      Can i use icing sugar instead of castor? Can the cake fit in 9″ cake tray? Thank you, for your kind reply.

      • KP Kwan

        Hi Sujatha,
        Sorry for the late reply.
        The recipe is for one eight-inch square cake. If you want to use a 9-inch square cake tin, I suggest you increase the quantity of each ingredient by 25 percents.
        The method of preparation is by creaming the sugar with the butter. I do not see icing sugar is better than caster sugar, even though icing sugar i=has a finer texture. That is something I never tried before, and I would stick to castor sugar.
        Thanks,
        KP Kwan

    • Priyah

      Hi, thank you for the tips & recipe.. it turned out very well and all love it❤️ Have a great day ahead.

      • KP Kwan

        Hi Priyah,
        So glad to know that everyone loved it. Enjoy your orange cake 🙂
        KP Kwan

    • Zubeida Rakiep

      Hi there, can you please tell me your ingredients in how many cups of flour, sugar, butter n oranges n how many eggs baking powder in spoons. The grams is difficult for me.

      Thank you ☺️

      • KP Kwan

        Hi Zubeida,

        You can get all the ingredients to be converted here;
        https://www.convert-me.com/en/convert/cooking/

        Each ingredient has different density, and therefore using the above online conversion is the most accurate one. I strongly suggest you purchase a digital kitchen scale with accuracy down to one g. You need to get a precise amount to yield the best result.

        I have calculated by using the conversion tool above for your convenience:

        Ingredients
        300 g butter, unsalted (1.23cups)
        240 g castor sugar (1.2cups)
        300 g eggs, weight exclude shell (1.23cups)
        300 g plain flour (3.2cups)
        3 g salt (0.5 teaspoons)
        6 g baking powder (1.5 teaspoons)
        25 g almond nibs (2 tbsp)
        95 ml orange juice (6.5 tablespoons)
        orange zest, from 1 orange

        Thanks,
        KO Kwan

        • Jane

          Hi KP Kwan, thank you for you lovely recipe, going to make this week . If I use ‘cake flour’ do I still have to add baking powder 1.5 teaspoons? How about castor sugar still can reduce 10g or 20g bcoz I prefer not so sweet

          • KP Kwan

            Hi Jane,
            1. Cake flour does not contain baking powder, so by itself, it will not raise the cake. However, when you cream the butter and sugar together, air will be trapped inside in the process which will expand and push up the cake during baking. However, it might not be enough, so I still think adding some baking powder is a wise choice.
            2. The reduction of sugar you mentioned is not a large amount, so it should be fine. Sugar tenderizes the cake, so if you reduce it too much can cause the cake less tender.

            I hope this information is helpful.
            KP Kwan

            • Jane

              Thank you very much for your extremely helpful and detailed response to my questions! Hope my cake will turn out well. If I want to buy 3-5 orange cakes, can I order and how much each in MYR, I live in Selangor, free must go to your shop in Tmn Desa all the nice and delicious foods

            • KP Kwan

              Hi Jane,
              Thank you so much for your response. I am sort off taken a backseat at our restaurant. I usually separate this food blog from the restaurant as this is my endeavor unrelated to our cafe. You are most welcome, and we do make orange cake there. If you Google ‘Bakeroni Cafe,’ you will get all the info (opening hours, contact, etc.).
              Hope will meet up with you one day 🙂
              KP Kwan

    • Parul

      Hi, isnt 300grm of butter a lot for one square pan? I want to attempt this cake but hesitating coz of butter.

      • KP Kwan

        Hi Parul,
        It is not a lot of butter, albeit itis a rich cake. The amount of butter and flour are both 300g. This cake is a variation base on the standard pound cake formula.
        Regards,
        KP Kwan

    • Caroline

      Hi KP
      I just did the cake. And it was great even though I was not quite sure if the butter and sugar were creamy and soft enough. I left out the almonds as I don’t like nuts in my cakes. Many thanks for your detailed write-up and the YouTube video. Very happy that the cake turned out successful!!

      • KP Kwan

        Hi Caroline,
        I am glad that it turned out well. Sometimes I do not add the nuts too 🙂
        Best regards,

        KP Kwan

    • Ky Leong

      Hi. In the beginning u say 250g butter. But in the recipe its 300g butter. Can u please clarify which is correct. Thanks kp.

      • KP Kwan

        Hi Leong,

        Thanks for pointing out the confusion. I have updated that paragraph in the text to “Cut 300g of butter into small pieces to let it soften in the mixing bowl.”
        The amount is 300g.

        Cheers!
        KP Kwan

    • Vanitha

      Hi, Mr Kwan,
      Thank you for sharing your lovely cake recipe. I am certainly going to try it out. Your detailed explanation is great especially for first-timers like me. Thank you again.

      A small favour…the eggs you mention above is 300gms…. roughly how many eggs would that be-4/6?
      Also can you suggest how can i use this recipe and maka the cake eggless.

      Thanking you in advance.
      Vanitha

      • KP Kwan

        Hi Vanitha,
        Thanks for trying my recipe.
        1. One egg is about 50g (weight does not include the shell), but of course, it depends on the size of the eggs you use.
        2. The recipe uses a lot of eggs, so it is not able to convert it to an eggless recipe. I suggest you look for an eggless recipe that is proven, rather than making changes form this recipe.
        Thanks.
        KP Kwan

    • Vanitha

      Hi KP,
      Thank you for this lovely recipe and your detailed and much needed step by step guide.
      What should i do to switch this recipe into an eggless recipe. Hope you can help me.

      Thank you
      Vanitha

      • KP Kwan

        The recipe uses a lot of eggs, so it is not able to convert it to an eggless recipe. I suggest you look for an eggless recipe that is proven, rather than making changes form this recipe.
        Thanks.

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