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Monday, April 1, 2013


Baked this wonderful cake for a monthly gathering at a 'FOC' Health Therapy Centre [mainly old folks and people with some health problems].  A good choice for such gathering since this cottony cake is supposed to be low in fats, gluten and sugar.  Moreover, it's soft, moist and fluffy [should be easily digestible, I hope so].  This cake is sufficient to serve 50 people cos' I managed to get 50 slices.  Definitely worthwhile to bake for a party.
I was happy the cake just shrinked a bit when cooled and the base was not soggy.  NICE and definitely a keeper.  Can also bake it into a marble cottony cake [just simply swirl the batters with a skewer] if you feel that the zebra pattern is not that nice...

[9 inch square baking tin]
6 egg yolks
1 egg

65 ml corn oil
80 ml orange juice [from 1-2 oranges]
1 tbsp brandy [can increase the quantity but must reduce the orange juice for stronger flavour]
65 gm cake flour  - sifted - set aside
1/4 tsp salt
2 tbsp cocoa powder dissolve in 1 1/2 tbsp hot water and 1 tbsp brandy -  mix into a paste, set aside

6 egg whites
75 gm sugar [can reduced to 65 gm]
1/4 tsp cream of tartar

  1. Line base of a 9" square tin with grease proof paper.   I greased the sides, too and sprinkle lightly with a little flour [this way, the cake can be easily removed from pan after cooling].
  2. Preheat oven to 170 degrees C.    Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.  
  3. Whisk egg yolks and 1 whole egg until creamy then gradually drizzle in the corn oil followed by orange juice and brandy [continue whisking while you add ingredients].    Whisk until well combined.
  4. Fold in sifted flour and stir until batter is smooth.  Set aside.
  5. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  Beat 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.
  6. 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 1/2 of the cake batter to another bowl.  Add in the cocoa mixture, mix well.
  7. 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. 
  8. Place it over the baking rack to steam bake cake in a preheated oven at 170 degrees C for 45-50 minutes [by then the water bath would have dried up].   Note: the duration also depends on individual ovens, for mine 50-55 minutes is just nice.
  9. Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking].   
  10. Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards].  The cake may shrink a little when cooled because of less flour used [low gluten cake].
  11. Turn the cake over when completely cooled.  Refrigerate before slicing if preferred.
I usually chill the cake in the fridge before slicing.  This cake tastes as good when chilled.  


Phong Hong said...

Kimmy, I like the stripes. I must try doing this method. You cut into 50 pieces, that means must very small pieces :)

kimmy said...

Hi Phong Hong, not really small, about the size of Nyonya Kuih Bingka. Cut it small cos's there are lots of other delicacies shared at the gathering.

Choy Christine said...

Kimmy, your cake looks gorgeous and lovely too leh! All thumbs up to you!

kimmy said...

Hello Christine, I'm still learning, experimenting and trying various flavours. So long as the cake doesn't shrink, I'll be very happy. Not good at arranging the cake for taking photos.

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