Mini Mandarin Upside Down Cake

Mini Mandarin 

Upside Down Cake

It's mandarin season now, 

this cake is very quick and easy to make

Very moist, soft and fluffy

 mini cake with mandarins

 
     Ingredients     

For 12 mini cakes

Topping
Mandarins 4 (about 60g each)
Brown sugar 2-3 tablespoons

Cake:
Milk   1/4 cup (40ml)
Vegetable oil  1/4 cup (40ml)
Egg white 3
Sugar   1/2 cup (100g)
Vanilla extract 1 teaspoon
Egg yolk  3
Cake flour   3/4 cup (100g)

For Glaze (Optional):
Marmalade 2 tablespoons
Water 2 teaspoons


🌲🌲🌲🌲🌲


Preheat oven to 170°C / 340°F.

Cut mandarins into 3 

 Grease cupcake pan with butter , 
and sprinkle the brown sugar
Cut mandarins into 3 
then place them cut side down into the cupcake pan,
 set aside

In a small bowl, mix milk and vegetable oil together, 
and set aside

 In a large bowl,  beat the egg whites with a hand mixer
When egg whites is foamy , 
add sugar a little by little at a time

Add vanilla extract, 
and beat egg whites until stiff peaks
Add egg yolks, and whisk with hand mixer on low speed ,  
mix well but don't over mix

Sift in the flour , 
mix well until the cake batter is combined  

Pour few of the cake batter into milk and vegetable oil, 
and mix together.
Then pour back into cake batter, 
and stir with a spatula until the cake batter is evenly combined.
Do not over-mix

Pour the cake batter into cupcake pan
And tap the cake pan to release air bubbles


Bake at 170°C/340°F for  18- 25 minutes
until top is golden brown 
and a skewer inserted in the center comes out clean

Let cool for 10 minutes, 
then remove cake from pan, 
place cake on a wire rack to cool completely


For Glaze (Optional): 

In a small bowl, 
mix marmalade and water together, 
and microwave for 20 seconds, 
brush gently over the cake

 

 

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