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Thursday, May 31, 2012

Orange Soufflé Cake

Must thank Happy Flour for sharing this lovely feather light Orange Soufflé Cake.  The cake is really soft, moist and cottony.  Never expect that it is quite easy to prepare [almost similar to chiffon cake but less gluten].  Shrinks a little after cooling as advised by Happy Flour.  I'm quite satisfied with the result being the first time.  The only problem was my timer failed to work this time and I wasn't sure whether I had baked the cake for the 55 minutes.  Could have baked less then 55 minutes as the sides of the cake weren't brownish.  My other mistake was I forgot to wrap baking tin with tin foil.    Probably will bake this lovely cake again.  Was wondering if I can use lemon instead of orange.

For more details on this cake, please check it out at Happy Flour: Orange Soufflé Cake.

3 egg yolk
1/2 egg (about 30g)
15 gm sugar [I used 1 tbsp]
1/4 tsp salt
50 ml orange juice
1 tsp orange zest
35 ml vegetable oil [I  used 1 1/2 tbsp]
1/4 tsp orange paste [I omit as I don't have it]
40 gm cake flour  - sifted - set aside

3 egg white

55 gm sugar [used 3-4 tbsp]
1/4 tsp cream of tartar
  1. Line base of a 7" square tin with grease proof paper and wrap it with tin foil.  Place it in a bigger square baking tin.  Preheat oven to 150C.
  2. Mix orange juice, zest, oil and orange paste together.
  3. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
  4. Add in liquid mixture and whisk until well combined.
  5. Fold in sifted flour and stir until batter is smooth.
  6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.   Add in the sugar in 3 batches and whisk until soft peaks formed.
  7. Fold in 1/4 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined.
  8. Pour batter into prepared cake tin.  Place it in the bigger cake tin.
  9. Steam-bake cake in a preheated oven for 50-55mins.
  10. Remove cake at once from tin and cool it on a wire rack.

Notes from Happy Flour
"The recipe uses less flour which meant that the cake has a low gluten content to maintain it volume after it is baked. In other word the cake will shrink in height and width during cooling, so don't worry. This is a cotton soft moist cake".

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