How to make orange butter cake ....
Ingredients preparation ahead from baking process or 'mise en place'. All ingredients weighted in the right amount and set aside. Sieve flour, baking powder and milk powder. Leavening agent or any kind of ingredients in powder form need to be sieved in order to get a smooth texture of flour and powder.
Place butter and castor sugar in mixing bowl and cream mixture with K beater in a medium speed for about 10 mins. The mixture will turn out white in color due to the mixing of milk and fat comes from butter. 
Separate egg yolk from white and set aside separately, use hand gently to hold egg yolk and place in other bowl. Use another mixing bowl for egg white and during separation process avoid water, egg yolk or any alien ingredients from the mixture. Egg white meringue might not be fluffy and airy if mixed with other liquid. Mixing bowl need to be wiped clean before use.
Butter and sugar mixture turn a little pale in color, so add in egg yolk little at a time. This is to avoid cream and yolk to curdle and yolk will be separated from cream if not mixed properly. After a little mix of egg yolk let it beat for awhile till the mixture is well mixed then only continue pouring little more of egg yolk.
In another mixing bowl, place egg white and beat with whisker till fluffy and medium stiff . Beat with medium high speed till meringue become airy.
Add in cream mixture in egg white meringue a little at a time and let it well mixed. 
Next, add in sieved flour and mix well too. In baking process, dry ingredients will be mixed with creamed ingredients before adding in liquid, procedure has to be in the proper steps to avoid mixture to curdle.
Add in squeezed orange juice, the taste will differ in the using of additive flavor such as emulco and essence. Natural flavor is more tasty and smells better.
Zest orange peel, avoid the white meat of the orange peel. It's bitter, zest the outer part which is orange in color only. Mix in orange zest into the batter slowly fold with spatula and don't over beat the batter.
Cut parchment paper in appropriate size to the mould of the baking tin. Place parchment paper at the bottom of the tin.
Weight the cake mixture in a good amount for each tin, divide into same quantity for each of the tins. Scoop mixture with spatula into the tins not more than 3 quarter metric of the tin to avoid mixture from over spill.
For loaf size butter cake, bake in 180 C for 30 mins and rotate the tins after 1st half to allow cake to bake evenly. Cake will turn less soggy after 1st half of baking, rotate the tins and bake till cake is well cooked. Use metal tester or wooden stick to check, no more batter or uncooked mixture sticked to the tester indicates that the cake is done.- 1 cup sugar
- 1 cup butter
- 1 cup flour
- 1 teaspoon baking powder
- 1 orange
- 3 eggs
So, I believed sharing is the way of describing the significant of Aidil Adha.. Today, I am happy to share the recipe and method of baking this tasty Orange Butter Cake ... To those pilgrimages in Mekah, May be granted with a 'mabruh hajj' and safe journey ... Happy holiday everybody and Good Luck...!!!
