Sunday, December 28, 2014


adapted from  :  anncoojournal; thanks...
tried & tested  :  zaralovebaking

Ingredients :

  4  egg  yolks  (70 gm) gred 'A'
15  gm  caster sugar
50  gm  corn oil
70  gm  fresh orange juice
Zest of 1 orange
90  gm  plain flour, sifted
10  gm  corn flour, sifted

  4  egg  whites
65  gm  caster sugar

Method :

1.    Preheat oven to 160'C.

2.    Mix sifted plain flour and corn flour in a bowl.  Set aside.

3.    Beat egg yolks and sugar with a hand whisk until slightly pale.  Add oil, orange juice and zest.  Stir as you add.

4.    Sieve the flour the second time into the yolk mixture.  Stir as you add till smooth and egg mixture turn into thick paste.

5.    Beat egg whites until frothy.  Add sugar in 3 separate rounds and whisk until stiff peak forms and glossy-looked.

6.    Fold 1/3 of egg whites into the egg yolk mixture.  Then pour in the remaining egg whites and fold gently until just combined with a rubber spatula.

7.    Divide batter into 2 equal portions, about 250 gm and mix one portion with 1 tablespoon of chocolate paste/emulco.

8.    Scoop half portion of the plain batter into a 20cm/8 inch chiffon pan, then 2nd layer with chocolate batter, remaining plain batter and end with chocolate batter, lift and drop the pan gently to remove air bubbles.

9.    Bake at 2nd lower rack in the oven for about 45 minutes or until done.

10.  Invert immediately once out of the oven and let to cool down completely on a wire rack.  Dust cake with cocoa powder as desire (use stencil if you have).

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