Steps

1. Preheat oven to 180℃ and line a pound cake mold with parchment paper.
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2. Peel 4 small mandarin oranges.
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3. In a bowl, combine 1 egg, 2 tbsp milk, 2 tbsp vegetable oil, and 3 tbsp sugar. Whisk the egg and mix well.
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4. Wash 15g of mandarin orange zest under water and pat dry with paper towels.
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5. Finely chop the dried mandarin orange zest, add it to the bowl, and mix. (Key Tip!) Adding the zest to the batter retains the mandarin flavor and enhances its aroma without any unpleasant texture.
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6. Add 100g of pancake mix and mix until evenly combined.
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7. Pour half of the batter into the mold and spread it evenly on the bottom.
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8. Arrange the peeled mandarin oranges standing upright inside the mold.
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9. Pour the remaining batter over the mandarin oranges, just enough to lightly cover them, and pour some along the sides to secure the oranges in place. (Key Tip!) The batter will puff up during baking, so using a little batter on top is perfect for a beautiful finish. It might seem insufficient, but lightly covering them will ensure the oranges stay centered and the cake looks great.
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10. Bake in the preheated oven at 180°C for about 35 minutes.
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11. Once baked, transfer the cake to a wire rack and let it cool down to room temperature.
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12. Once cooled, remove from the mold and slice. (Key Tip!) By peeling the mandarin oranges and standing them upright in the mold, the cross-section will be beautiful when sliced, and the whole oranges will be showcased attractively.
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13. (Key Tip!) While traditional pound cakes improve with aging, this cake will become soggy if left to sit due to moisture release. It's best to consume it within about 3 days after baking.
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