Friday, May 19, 2017


adapted from :

Ingredients :

3  large  egg yolks
60  gm  cake or superfine flour
1/8  tsp  salt
Orange zest from 1 small orange
50  gm  vegetable oil
20  gm  caster sugar
50  gm  fresh orange juice  (1 small orange is sufficient)

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

30  gm  finely chopped dried cranberries

Directions :

1.  Zest the oranges and squeeze out juice.  Measure out 50 gm juice and set aside.

2.  Sift the flour.

3.  In a large mixing bowl, place the egg yolks, oil, salt, 20 gm sugar, orange juice and zest and mix with a hand whisk until all ingredients are incorporated.

4.  Next add the flour and whisk quickly to incorporate.  Set aside.

5.  Beat the egg whites until frothy before adding cream of tartar.  Continue beating until fine foams then gradually add in the 50 gm of sugar.  Beat to firm peaks.

6.  Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter.  Add another 1/3 and mix till combined.  Lastly add the final portion and whisk briefly to combine before switching to a rubber spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.  Add the chopped cranberries and gently fold to incorporate.

7.  Pour into an 18cm/7 inch ungreased tube pan,  (I use a 20cm/8 inch tube pan).
   Bake at 170'C for about 60 minutes or until cooked.  Remove from oven and invert immediately to cool completely before unmoulding from the pan...

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