Orange Cake 香橙蛋糕

9.10.13 (Wed)

I was browsing through my cake recipe book and saw this recipe - Andalouse Cake, or I called it Orange Cake..So, I went to the morning market and bought 2 oranges and started baking this cake..HUbby liked the cake..the smell of the cake was so tangy, orangy and refreshing!

 

Ingredients

Cake

3 egg yolks

3 egg whites

50g cake flour

40g corn flour

80g caster sugar (60g for yolks and 20g for whites)

1/2 tsp cream of tartar

1 tsp orange essence

2 tsp cocoa powder

 

Orange Parfait

80g caster sugar

3 egg yolks

1 orange zest & juice

60g condensed orange juice

50g grand marnier or cointreau (optional)

180g whipped cream

15g gelatine powder

75g water

Some orange color

 

Methods

1. Cake

a. Place the egg yolks, along with 60g of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)  Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in. Divide the batter into half. Add orange essence on one of the batter and chocolate powder on the other batter.
 

b. In a clean bowl, using an electric mixer, beat egg whites until foamy. Add the suagr and cream of tartar and continue to beat until stiff peaks form. Gently fold the whites into both batter (divide equally) and mix well. Pour into two cake moulds and bake for 25mins or until skewer comes out clean. Place on wire rack to cool for 5mins before removing from the cake mould.

2. Orange parfait
Whisk egg yolks and caster sugar over hot water. Add in colour and orange juice and mix together. Drain the mixture before adding in the orange zest. Add gelatine liquid (boil the gelatine powder over shimmering water) and whipped cream and combine well.

3. Assembly
Use a circle cake mould to cut the cakes into half. Assemble cake into alternate colours. Place one layer of dual coloured cake onto the cake mould. Spread with orange mousse. Repeat the same step. Set it into the fridge (overnight). Decorate as desired.