Posts Tagged orange

Orange Lemon Sponge Cake

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Orange Lemon Sponge Cake

Ingredients:

70g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
6 egg yolks
50g Corn oil
70g  orange/lemon juice – juiced from 1 large orange and 1/2 a lemon (mix and measure out 70g)
zest of one orange and lemon

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar Read the rest of this entry »

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Mandarin Orange/Lemon Chiffon

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Mandarin Orange/Lemon Chiffon

Chiffon Cake

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g mandarin orange/lemon juice – juiced from 2 mandarin orange and 1/2 a lemon (mix and measure out 100g)
zest of one mandarin orange and lemon

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar

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Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, zest and juice until well blended. Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.

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Comments (3)

Orange Chiffon Cake


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Orange Chiffon Cake

Ingredients:

110g plain flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g Corn oil
100g orange juice (add more sugar if your orange is sour)
zest of one oranges

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar
Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, zest and orange juice until well blended. Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan. You can use a 9″ pan if you have it as I have some leftover batter.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.
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Comments (4)

Pumpkin/orange Chiffon

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Pumpkin/orange Chiffon

Ingredients:

100g Cake flour
70g Corn Oil
50g Orange Juice + zest of one orange
70g pureed pumpkin
40g caster sugar
1/4 tsp salt
5 yolks (from 65g eggs)
1 tsp Sunquick (optional)

6 egg whites
50g caster sugar
1/4 tsp cream of tartar


Method:

1. In a large mixing bowl, place yolks, oil, pumpkin, orange juice, 40g sugar, salt and Sunquick (if using) and use a hand whisk to whisk until combined. Sift in flour and mix again until lump free and smooth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 50g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

Comments (4)

Orange Chiffon with Herman starter

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Orange Chiffon with Herman starter

Ingredients:

100g All purpose Flour
45g Herman Starter (Feed the starter and use the 2nd day)
80g Corn Oil
80g Orange Juice
40g caster sugar
1/4 tsp salt
5 yolks (from 65g eggs)
1 tsp Sunquick (optional)

6 egg whites
50g caster sugar
1/4 tsp cream of tartar

Method:

1. In a large mixing bowl, place yolks, oil, Herman starter, orange juice, 40g sugar, salt and Sunquick (if using) and use a hand whisk to whisk until combined. Sift in flour and mix again until lump free and smooth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 50g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

Comments (11)

Orange Chiffon

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Orange Chiffon

3 large eggs yolk
60g cake/superfine flour
1/8 tsp salt
orange zest from 1 small orange
50g vegetable oil
20g caster sugar
50 g fresh orange juice (1 small orange is sufficient)

4 large eggs white
50g caster sugar
1/4 teaspoon cream of tartar

30g finely chopped dried cranberries

Instructions:

1. Zest the oranges and squeeze out juice. Measure out 50g juice and set aside.

2. Sift flour.

3. In a large mixing bowl, place the yolks, oil, salt, 20g sugar, orange juice and zest and mix with a hand whisk until all ingredients are incorporated.

4. Next add the flour and whisk quickly to incorporate. Set aside.

5. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 50g of sugar. Beat to firm peaks.

6. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen. Add the chopped cranberries and gently fold to incorporate into the batter evenly.

7. Pour into an 18cm tube pan and tap on the table top to remove bubbles and also to even out the batter.

8. Steam bake at 160C for 80 minutes. Remove from oven and invert immediately to cool.

Comments (6)

PaddlePop Colors Sponge Cake

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PaddlePop Colors Sponge Cake

Ingredients:

6 large egg yolks
70g oil
100g freshly squeezed orange juice
95g self raising flour
1/4 tsp salt

6 egg whites
100g sugar
1/4 tsp cream of tartar

a few drops of blue, green, yellow and pink liquid colors

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil and orange juice together until combined.
4. Stir in the flour until a smooth batter forms. Divide equally into 4 and add the respective colors. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff. Divide into 4 equal portions. Fold the divided meringue into the yolk batters respectively until evenly mixed.
6. Scoop 2 tablespoons of each batter into prepared pan alternatively on top of each other. Tap lightly after every layer to flatten and remove bubbles. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
7. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
8. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

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Comments (5)

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