Orange Cake

Swiss Meringue Buttercream

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Swiss Meringue Buttercream

Orange Cake

Orange Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!


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Swiss Meringue Buttercream

Orange Cake


10 people




80 minutes



– 260g Egg (about 5 eggs) – 210g Sugar – 5g Vanilla extract – 100g Unsalted butter – Orange zest – 150g Warm milk (about 50℃) – 7g Lemon juice – 250g All-purpose flour – 6g Baking powder – 300g Orange (about 3 oranges) – 60g Sugar – 5g Lemon juice – 110g Egg white (about 3 eggs) – 180g Sugar – 1g Salt – 320g Unsalted butter – 7g Cointreau


1. Place a bowl of eggs in a pot of hot water, add sugar and vanilla extract, and stir to raise the temperature to about 40 degrees. 2. Take out the bowl with the egg and place the bowl with butter on the pot to raise the temperature (about 50 to 60 degrees). 3. Whip the eggs in the order of high speed, medium speed, and low speed to make a dense foam. 4. Divide the wheat flour and baking powder into 2 parts and sieve them. Mix until raw flour is no longer visible. 5. Add lemon juice to warm milk (about 50 degrees) and mix, then add to the dough and mix. 6. Add a part of the dough to the butter melted in a hot water bath and mix, then put it back into the dough and mix evenly. ....

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