Monday, February 6, 2017


source  :; (moist & fluffy)...

Ingredients :

6  large  egg yolks
70  gm  oil
100  gm  orange juice
90  gm  self-raising flour
1/2  tsp  salt
Zest of one orange
1  tbsp  cocoa powder

6  large  egg whites
100  gm  caster sugar
1/4  tsp  cream of tartar

Method :

1.  Line the bottom of an 8 inch/20 cm round cake pan.  Grease the sides for easier unmoulding.  Preheat oven to 160'C.

2.  Sift flour and salt together, set aside.

3.  Beat egg yolks, oil together until combined before adding orange juice and zest.

4.  Stir in the flour, mix until well combine.  Set aside.

5.  Beat egg whites until frothy before adding cream of tartar.  Continue beating while gradually adding the sugar.  Beat till firm peaks but not stiff.

6.  Fold in 1/3 of the meringue into the yolk mixture/batter with a hand whisk.  Add another 1/3 and fold until almost combined.  Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up.  Keep at it until no streaks of yolk batter can be seen.  Divide into 2 portions, add cocoa powder into one and mix gently.

7.  Scoop the batter alternately into the prepared pan until all the batter is used up.  Bake with a water bath technic for about 60 minutes until cooked through.

8.  Remove from oven, wait until cake has pulled away from sides of mould before inverting onto a smooth non-stick pan.  Remove paper lining and re-invert onto a rack.

9.  Place cake in the oven (do not turn it on) to dry using the remaining heat from the oven if the cake is still wet...

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