Ingredients for Egg Yolk Mixture
[use 9" x 9" square tin]
75 gm superfine flour - sifted
75 gm superfine flour - sifted
1/4 tsp salt
6 egg yolks
1 whole egg
60 ml corn oil [4 tbsp]
80 ml fresh orange juice [from 1-2 oranges]
Zest of 1 orange
2 tsp poppy seeds
2 tsp poppy seeds
- Place the dry ingredients in the mixing bowl and make well in the centre. Mix flour with corn oil, orange juice and zest. Using a paddle hook, beat ingredients until well combined. Add in egg yolks and beat until smooth and creamy.
- Add in poppy seeds, mix well. Set aside.
- 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
6 egg whites1/2 tsp cream of tartar
65 gm castor sugar
- 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.
- 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.
- Pour into a 9" square tin [line base with baking paper at the bottom only]. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 40 minutes, then reduce heat to 140 degrees and bake for another 20 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].
- Invert the cake after baking and let it cool slightly [about 10-15 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
- Cool cake before slicing to serve or refrigerate for serving later.
I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal
Hi Kimmy,
ReplyDeleteGood work and very nice cake, lovely.
Hi Kimmy, I agree that your cake is one good looking cake! Nice to eat too hee..hee...
ReplyDeleteAs always, love your ogura cakes. Hope to try this bigger one out.
ReplyDeleteHi Delphine, thanks.
ReplyDeleteHi Phong Hong, I was really happy this time. The cake didn't crack and the colour was beautiful. Taste wise must be good cos' these days I have more people asking for it.
ReplyDeleteHi Betty, it's worth while to bake a bigger cake cos' this cake keeps well in the fridge for up to 2 weeks.
ReplyDeleteAdmire your beautiful, soft cake:)
ReplyDeleteHi Kimmy, Your ogura cake looks so perfect, soft and most.
ReplyDeleteThank you very much for your support to this month, LTU ~ Orange theme.
Hi Yen, it's a satisfactory attempt. I like it very much and was so happy to share it.
ReplyDeleteHi Ann, you're welcome. Hope I have the time to do more recipes using orange.
ReplyDeleteHi Kimmy! This is such a lovely cake.
ReplyDeleteHi Kimmy again
ReplyDeleteMay I know how long do you take to beat the egg yolks with the other ingredients to its smooth and creamy stage? Thanks.
Well done Kimmy!
ReplyDeleteLove the texture and the golden brown surface, wish i could sample!
Hi Aunty Young, this cake is good in every sense - taste, flavour, texture and look. Sometimes it may not turn out like this.
ReplyDeleteSorry Kimmy, I left comment earlier today and confused you with another blogger. Phong Hong. Will try your cotton cake recipie in a round pan tonight. Thank you for posting:)
ReplyDeleteI tried this recipe today. I really love the texture. And it is not sweet. I think it is a good base to make layered cream cakes as well. Thanks
ReplyDeleteHi Min, thanks for trying and the positive feedback. Do try to use it as a cake base and if possible let me know the outcome.
ReplyDelete