Nuffnang Ads

Followers

Saturday, September 15, 2012

Orange Zebra Soufflé Cake

This is the sixth Soufflé Cake which I baked using orange and cocoa for flavour and the zebra effect. 
The cake is cottony soft, light and moist with a nice aroma of orange.
Ingredients
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

2 tsp cocoa powder dissolve in 15 ml hot water - set aside to cool

3 egg white
55 gm sugar [used 3-4 tbsp]
1/4 tsp cream of tartar

  1. Line base of a 7" square tin [loose bottom pan] with grease proof paper.
  2. Preheat oven to 150 degrees C.    Place a baking tray on the lowest rack, pour in enough water for steam baking, then place a baking rack over it.  This way, you need not have to wrap baking tin with foil.
  3. Mix orange juice, zest and oil  together.  Set aside.
  4. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
  5. Drizzle in liquid mixture [orange juice, zest and oil] and whisk until well combined.
  6. Fold in sifted flour and stir until batter is smooth.  Set aside.
  7. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  B eat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed.  Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
  8. Fold in 1/3 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.  Remove 1/3 of cake batter to another bowl.  Add in the cocoa mixture, mix well.
  9. Scoop the 2 batters alternately to create the zebra effect of the cake into prepared cake tin [using a small ladle, put the orange portion in the centre of tin and top with cocoa batter, shake the pan lightly and the batter will spread out itself].  Tap baking tray on work surface a few times to release trapped air bubbles before baking. 
  10. Place it over the baking rack to steam bake cake in a preheated oven at 150 degrees C for 50 minutes.  
  11. Remove cake at once from tin [otherwise the cake base may be moist because of vapour from steam-baking].   Remove all the paper linings immediately and cool it on a wire rack.  The cake may shrink a little when cooled because of less flour used [low gluten cake].
Note:
I usually chill the cake in the fridge before slicing.  This cake tastes as good when chilled.  
 I'm submitting this post to:
 Recipe Box 14 hosted by Bizzy Bakes
Recipe Box

11 comments:

Vivian Pang said...

Another great looking cottony soft cake from your kitchen. Still struggling with my oven temperature for nice tall cake like you. Have a nice day!

Veronica @ Minty’sKitchen said...

Your souffle cake looks very moist and light. I've never baked a souffle cake before, is it something like a chiffon?

Kimmy said...

Hi Vivian, yes no problem with the ingredients, taste wise good. Just need to know our own oven to get a presentable cake.

Kimmy said...

Hi Veronica, it is soft, moist and light. The orange and lemon flavour ones can pass off as cheesecake without cheese. It can be served chilled, too. Chiffon cake uses more flour and more spongy. Give it a try, I think you will love it.

Chelsea Richards said...

I’m having a hard time with the oven temperature. Does anyone know?
Labels-Direct.com

Mae Cheah said...

I've baked twice and both shrink tremendously... Help

Kimmy said...

Hi Mae, is your cake about 4-4.5cm after cooling? If it is then it is acceptable. Could be overmixing or try inverting the cake but wait awhile before removing the pan.

Mae Cheah said...

Maybe my pan not deep ... May I know how deep is your pan?

Kimmy said...

Hi Mae, I used 7"x7"x3" pan. Loose base or not it is okay.

Mae Cheah said...

Hi kinmy, do you have problem removing the bottom lining after 5 minutes take out of oven? Today I have problem but the first one I did no problem BUT once remove can see an instant shrinkage of the cake:( should I just butter the bottom instead? Should I fill the pan till full?

Kimmy said...

Hi Mae, after cooling for awhile, invert the cake, run a thin spatula along the edges, invert again and lift up the pan. It's not difficult to remove the lining. It's advisable to use parchment paper to line the base only. You can lightly greased the sides of the pan with corn oil. Is your water bath fill up with enough water? This pan size is okay for this quantity of ingredients.

Nuffnang Ads

Blog Archive