1. Preheat steamer on medium heat.
2. Beat Ingredients B (without milk) until light and fluffy.
3. Gradually add Ingredients A while alternating with milk, mix until well combined.
4. Divide the batter into 2 bowls evenly.
5. Add 2 drops of orange colouring and orange zest into one bowl and keep the batter in the other bowl plain.
6. Spray the mould with oil and fill half the mould with plain batter and the other half with orange batter.
7. Steam on medium heat for 12 – 15 minutes.
8. Unmould immediately and leave aside to cool.
9. For frosting, beat the cream cheese, butter and icing until creamy.
10. Pipe some cream cheese filling and top with orange slices as decoration.

This recipe is developed in collaboration with BELLS Baking Studio.