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#Orange Cake: Soft, fluffy, melt-in-your-mouth cake topped with a sweet and sour orange sauce. Absolutely delicious! We're back with Mae C today to make this delicious, sweet and sour orange cake. Every time I make it for my little Moddie, she's always hooked. This orange cake recipe yields a soft, fluffy, fragrant, and sweet cake. And most importantly, you must use only UFM flour for cakes, the Fan brand. The cake will be soft and fluffy, just as you'd expect. Let's get started on making this orange cake. *Cake Ratio** 100 g. Fan Cake Flour 1 tsp. Baking Powder 1/4 tsp. Salt 90 g. Granulated Sugar 4 Size 2 Eggs 14 g. SP 75 g. Rice Bran Oil 50 ml. Fresh Milk 1 tsp. Vanilla Extract **Orange Sauce** 225 ml. Water 80 g. Sunquick (Concentrated Orange Juice, Green Cap) 80 g. Granulated Sugar 22 g. Filling Flour 30 g. Salted Butter *Buttercream Ratio** 190 g. Unsalted Butter 85 g. Shortening 150 g. Sweetened Condensed Milk 1/4 tsp. Salt Recommendations **Use an 8 cm rice bowl mold. **Apply pleated paper cups (size 3219) **Fill the mold 3/4 full. **Preheat the oven 20 minutes before baking. **Use top and bottom heat. Bake at 160-170°C (no fan) for 25-30 minutes (Mother Si baked for 25 minutes), or until the top turns golden brown. **Do not stir the orange sauce too much as it will thicken further as it cools. **Use the orange sauce while it's still warm for easier plating. **The butter used for whipping the buttercream must be soft but still cool. #OrangeCake #OrangeSauceRecipe #EasyButtercreamRecipe