Ingredients:

  • 2 1/4 cups (270 g) All-Purpose Flour, Sifted
  • 1 1/2 cups (300 g) Granulated Sugar
  • 1 tablespoon (15 g) Baking Powder
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 1/2 cup (113 g) Unsalted Butter, Room temperature, softened
  • 3 Large Eggs, Room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 cup (240 ml) Buttermilk, Room temperature
  • 1 tablespoon Mandarin Orange Zest (From 2-3 large mandarins)
  • 1 (15 oz) can (425 g) Canned Mandarin Segments, Drained (reserve liquid)
  • 2 cups (480 ml) Heavy Whipping Cream, Very cold
  • 1/2 cup (60 g) Powdered Sugar (Icing Sugar), Sifted
  • 4 ounces (113 g) Cream Cheese, Full fat, softened
  • 1/2 teaspoon (2.5 ml) Vanilla Extract
  • 1/4 cup (60 ml) Reserved Mandarin Juice (from the drained can)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake tin(s) or line with parchment paper. Drain mandarin segments well, reserving 1/4 cup of the juice.
  2. Sift together the flour, baking powder, and salt into a medium bowl. Set aside.
  3. In the bowl of a stand mixer (or large bowl with a hand mixer), beat the softened butter and granulated sugar until light and fluffy (about 3 minutes). Scrape down the sides.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon of vanilla extract and the mandarin zest.
  5. Add the dry ingredient mixture and the buttermilk alternately to the wet ingredients, starting and ending with the dry (Dry, Wet, Dry, Wet, Dry). Beat on low until just combined. Do not overmix.
  6. Gently fold the drained mandarin segments into the batter using a rubber spatula.
  7. Pour batter into the prepared tin(s). Bake for 35–40 minutes (9x13 inch) or 25–30 minutes (8-inch rounds), or until a skewer inserted into the centre comes out clean.
  8. Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. This cooling is vital before frosting.
  9. Prepare the Frosting: In a clean bowl, beat the softened cream cheese until smooth and lump-free. Add the reserved 1/4 cup mandarin juice and beat until smooth.
  10. In a separate, very cold bowl, whip the heavy cream, sifted powdered sugar, and 1/2 teaspoon of vanilla until stiff peaks form.
  11. Gently fold the whipped cream into the cream cheese mixture until uniform and fluffy. Use immediately.
  12. Assemble the cake: Once the cake is fully cooled, spread or pipe the Mandarin Whipped Cream Frosting evenly over the top and sides. Garnish with fresh mandarin segments and zest if desired.
  13. Refrigerate for at least 30 minutes before serving to ensure the frosting stabilises properly. Serve chilled.