Sunday, January 29, 2017


source  :

Ingredients :

110  gm  plain flour
10  gm  corn flour
1/4  tsp  baking powder
1/4  tsp  salt
6  egg  yolks  (I use gred A)
70  gm  corn oil
100  gm  orange juice  (from 1 big orange)
Zest of the oranges
20  gm  dried cranberries  -  chopped finely

6  egg  whites  (grade A)
1/4  tsp  cream of tartar
110  gm  caster sugar

Method :

1.  Sift both flours, baking powder and salt together.  Set aside.

2.  Mix together cranberries, oil, zest and orange juice until well blended.  (Do this before preparing other ingredients to give time for the cranberries to soak in some moisture).  Add the yolks once other ingredients are prepared.  Mix well before sifting in flour mixture and mix until combined.  Set aside.

3.  Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat to firm peaks.

4.  Lighten the batter with 1/3 portion of the meringue using a hand whisk.  Then add another 1/3 portion of the meringue and gently fold.  Repeat with the remaining portion until fully incorporated.

5.  Pour batter into a 9 inch (23 cm) ungreased tube pan.  Bang the cake pan on the kitchen counter to remove large air bubbles.

6.  Bake the cake at 160'C for about 70 to 80 minutes or until the cake is done.  After removing the cake from the oven, immediately invert to cool completely before unmoulding...

No comments:

Post a Comment