I have been baking cottony cakes of various flavours including this one but I didn't realise that I have not posted the recipe.
This cake was baked for my neighbour. I only get to try the cake when I trimmed off the edges. The cake rose beautifully but somehow did shrink a little. Very fragrant, tangy taste, soft and spongy cake.
Ingredients for Egg Yolk Mixture
[use 9" square tin]
75 gm superfine flour - sifted
75 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
80 ml orange juice [from 1-2 oranges]
80 ml orange juice [from 1-2 oranges]
zest of 1 orange
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and orange juice. Using a paddle hook, beat ingredients until creamy and well combined. Set aside.
- Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.
5 egg whites
1/2 tsp cream of tartar
70 gm castor sugar
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.
- Pour the batter into a 9" square tin [line base with baking paper at the bottom only]. Lightly shake the pan and the batter will spread out evenly.
- Steam bake in oven at 160 degrees C for 40 minutes. Reduce temperature to 140 degrees C and bake for a further 20 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will be dry after baking].
- Remove from oven and invert the cake to cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
- Cool cake completely before slicing to serve or refrigerate for slicing and serving later.
Notes: Visit this site for it's Nutritional Facts [here]
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