Sunday, May 14, 2017


adapted from :

Ingredients :

6  large  egg yolks
70  gm  oil
100  gm  orange juice  (approx. 2 oranges)
90  gm  cake flour/superfine flour
1/2  tsp  salt
Zest of one orange

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

Directions :

1.  Line the bottom of a 8 inch round cake pan.  Preheat oven to 155'C.

2.  Sift flour and salt together, set aside.

3.  Beat egg yolks, oil together until combined before adding orange juice and zest.  (I use hand whisk).  Stir in the flour, mix well.  Set aside.

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

5.  Fold in 1/3 of the meringue into the yolk 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 until no streaks of yolk batter can be seen.

6.  Pour into the prepared pan and bake with a 'water-bath' technique for about 70 to 75 minutes or until cooked.

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

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

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