This was baked in the middle of the night on 16 July 2017 at about 2am, ended at 4plus. It has been a while since I bake after the birth of my baby. I did managed to bake some CNY goodies this year but did not have time to blog. Anyway, this is a fluffy and yummy cake! It would have been better if I did not miss out my orange zest!
Recipe source - https://icook.tw/recipes/138617
Ingredients
6 Egg Yolks
75g Corn Oil
60g Orange Juice (+ orange zest)
90g Cake Flour (sifted)
6 Egg White
73g Caster Sugar
1g Salt
Method:
1.Pre-heat oven at 190°C. Lined a 8” square pan.
2.In a pot, heat up the oil (microwave for 2min). Remove from heat.
3.Add in the cake flour and stir till smooth then add in the orange juice and egg yolk. Set aside.
4.In a mixing bowl, whisk egg white and salt until foamy, add in the sugar in 3 batches. Whisk till firm peak.
5.Mix 1/3 meringue into the yolk batter till well combined. Pour into the remaining meringue and mix well.
6.Pour mixture into the square pan. Give the pan 2 knocks to release any air bubbles.r
7.Bake using water bath method at 190°C. (I did lower the temp when I see the top browning too fast or you may cover the top with aluminium foil at around 30-45mins to avoid burning)
8.When the skewer comes out clean, bring the cake out, drop the pan on the table twice to prevent shrinking and leave to cool.
