Citrus Orange Cake


Cake Ingredient
Group 1

Mauri Butter Cake Mix 1000g
Pinnacle Cake Margarine 600g

Group 2
Eggs 440g
Orange Juice 200g
Orange Oil 6g
Orange zest 4 nos

Filling Ingredients
Pinnacle Instant Custard 130

Milk 400g
Lemon Juice 100g
Lemon Zest 2 nos
Lemon Oil 1g
Melted Butter 80g

Cake Baking Step:

  1. Using paddle, mix Group 1 at slow speed for 1 min.
  2. Scrape down sides, continue mixing at high speed for 7 mins
  3. Slowly add in Group 2 at medium speed within 2 min.
  4. Scrape down sides, continue mixing at medium speed for 7 mins.
  5. Fill 1400g batter into 9” square tray (lined with grease-proof paper).
  6. Bake at 165°C for about 70min.
  7. Remove from oven and let it cool before serving.

Filling Production Method:

Mix all ingredients together except melted butter. Mix until firm, then fold in melted butter.


Layer cake with filling to desired height and trim into a handbag shape.
Whipped up Mauri Non-Dairy Whipped Topping and pipe rose shape over the cake. Decorate as desire.