Seville Orange (Bigarade) Cake Recipe No electric beaters

This cake recipe doesn't need any electric beaters, very easy to prepare and the result is surprisingly moussey, light and absolutely flavorful! 

Ingredients
1 big bigarade fresh juice about 1/3 cup + 2 tbsp of granulated white sugar
1 tsp bigarade zest 
85g of soften salted butter or no trans-fat margarine
2½ cup of granulated white sugar
3 medium eggs
1 cup plain flour +1 cup cake flour (1 cup flour less 1 tbsp, add 1 tbsp cornflour and sift) both sifted set aside. 
2 tsp baking powder

Method
Grease a 8" x 5" baking pan and line with parchment paper. Brush some margarine on the parchment paper and dust with flour. 
In a recipient, mix butter and granulated white sugar until crumbly. Add the eggs, mix until fluffy and then add the zest. Mix well, set aside. 
Now place a sifter on top of the yolk mixture bowl, add the sifted plain flour and cake flour. Sift half of the flour, add the baking powder. And sift all the remaining flour. 
Fold the flour with the yolk mixture until combined. 
Add 1 tbsp of vanilla essence and 1/3 cup of fresh bigarade juice. Fold in the batter until no liquid is visible. The batter will be smooth. Pour into your prepared pan. 
Place your oven rack in the middle, fill with boiling water, place your batter pan in the center. Waterbath for 55 minutes to 1 hour on 155 degrees C. Check with toothpick if the cake is done. 
The top cake must be dark brown. Let cool completely. Run a knife around the edge, place a plate on the top of the cake pan. Invert and remove the pan. Peel off the parchment paper. 
Sprinkle with icing sugar. 
Slice and serve.

Best Magic Custard Cake (3 layers in 1 batter) Video



Best Magic Cake Recipe! 

Ingredients
5 egg yolks
1/4 cup milk
40g Salted soften and partly melted butter
1/3 cup plain flour
1 tbsp cornflour
5 egg whites
7 tbsp powdered sugar
1 tbsp vanilla essence
1 tsp almond essence

In a bowl, add the yolks and butter, mix with a spoon or a fork until fluffy. Add milk, mix well. Now sift flour and cornflour directly into the yolks mixture, mix well to combine. 

  In a clean large metal bowl, whisk with an electric beaters on high speed the whites until foamy peaks. Add 3 tbsp icing sugar, beat for 20 seconds on medium speed then add 4 tbsp of icing sugar beat for 30 seconds on medium speed means until the meringue turn stiff peaks foam. Add  vanilla and almond essence, beat on low speed for 20 seconds.  

 Now incorporate the yolk mixture into the meringue, use a spatula to fold the batter slowly with breaking the whites. Fold until combined. 

Pour into a greased with parchment paper 9" and 5" deep round tin.  Hold and drop the batter tin to remove excess air bubbles.  

Waterbath in oven for 50 minutes on 150 degrees Celsius.  Turn off the oven but keep the cake tin inside it for 10 minutes.  Remove from oven. 

 Invert to unmould. Invert back. Let cool completely on a cooling rack. 

Dust with some icing sugar.  Cut and enjoy your 3 layers magic custard cake!