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Tuesday, November 12, 2013


Fresh carrot and orange juice either with or without milk is my favourite drink.  This is my first attempt baking the cottony cake with this flavour.
The cake ...........hmm very fragrant, looks soft and spongy.  Nice cake that has the orangy colour with strands of grated carrot.  That was my hubby's comment when he came into the kitchen.
Ingredients for Egg Yolk Mixture
[use 9" square tin]
75 gm superfine flour - sifted
1/2 tbsp skimmed milk powder
1/4 tsp salt
5 egg yolks
1 whole egg
50 ml corn oil [3 tbsp]
60 ml  fresh orange juice [from 1 orange]
2 tbsp freshly grated carrot with the liquid
zest of 1 orange
  1. Place the dry ingredients in the mixing bowl and make a well in the centre.  Add in eggs, corn oil, orange juice, grated carrot  and zest.  Using a paddle hook, beat ingredients until creamy and well combined.   Set aside. 
  2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.
Ingredients for Egg White Mixture
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar
  1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
  2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
  3. Pour batter into a 9" square tin [line base with baking paper at the bottom only].   Smooth the surface with a spatula or just slightly shake the baking tin and the batter will spread out nicely.
  4. Steam bake in oven at 160 degrees C for 10 minutes, then reduce temperature to 150 degrees C and bake for a further 55-60 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will be dry after baking].
  5. Remove from oven and invert the cake after baking.  Let it cool slightly [about 5-10 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
  6. Cool cake on wire rack before slicing to serve or chill in the refrigerator for slicing and serving later.

    Notes: Visit this site for it's Nutritional Facts [here]


Phong Hong said...

Kimmy, this is a very unique flavour combination. And this time no cracks :)

CQUEK said...

That is beautiful and delicious – such a lovely version

Sokehah Cheah said...

Hi Kimmy. You should be called the Ogura cake Queen....this cake looks soft and light. Would like to have a piece now!

Juliana said...

Wow, this cake looks super light and delicate, I love the carrot and orange flavors...I will definitely give this a try...
Thanks for the recipe Kimmy and have a wonderful week ahead :D

Kimmy said...

Hi Phong Hong, yes no cracks cos' I used a big enough baking pan. My opinion is the size of the pan does play a part in how the cake turns out, other factors unchanged.

Kimmy said...

Hi CQuek, one of my favourite flavour. Light and refreshing.

Kimmy said...

Hi Soke Hah, paiseh, paiseh. I'm still trying to bake good cakes but I'm happy with this one.

Kimmy said...

Hi Juliana, yes it is light.Even though it looks delicate, it stands well and firm. Check out on its' nutritional value and you'll love it more, hehehe! Healthy cake.

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