Why i link this to my girl birthday cake?! Because i wanted to bake orange cake which is not so rich in favor and it is soft to eat because this is using chiffon matters, and best things was Wendy (blogger name) not using artificial coloring. :) Using blueberry to replace the color and this is a brilliant idea. :) love it ..
I am very satisfied with the cake texture, but not satified at all with the Orange Cream Cheese filling. :( sigh
Swiss roll still ok because i spread less orange cream cheese filling but i spread more to the cake. therefore you will feel the bitterness of the orange skin. So next time will not pandai-pandai replace the kumquat (original recipe called for kumquat) to orange. hehehe :P
Yolk batter
7 egg yolks
35gm sugar
70gm vegetable oil
70gm orange juice
1 Tbsp orange zest
140gm cake flour
½ tsp baking powder
Meringue
7 egg whites
70gm sugar
1/2 tsp cream of tartar
Method:
1. Preheat oven at 160(fan)/180C. Prepare an 7 inch pan. Line the base only. 10" X 14" swiss roll pan, and line.
2. Prepare yolk batter. Combine all the wet ingredients + sugar + orange zest. Sift cake flour + baking powder together and combine with everything until a smooth batter forms.
3. Prepare meringue. Beat egg whites with cream of tartar until soft peaks and beat in sugar gradually until stiff peaks form (hooked peak).
4. Prepare final batter. Fold ¼ of meringue into yolk batter until well combined. Repeat with another ¼. Pour the yolk batter into remaining meringue and fold until well combined (Fold not stir and it should look very foamy). Pour batter into prepared pan.
2. Prepare yolk batter. Combine all the wet ingredients + sugar + orange zest. Sift cake flour + baking powder together and combine with everything until a smooth batter forms.
3. Prepare meringue. Beat egg whites with cream of tartar until soft peaks and beat in sugar gradually until stiff peaks form (hooked peak).
4. Prepare final batter. Fold ¼ of meringue into yolk batter until well combined. Repeat with another ¼. Pour the yolk batter into remaining meringue and fold until well combined (Fold not stir and it should look very foamy). Pour batter into prepared pan.
7" round pan:-
5. Bake the cake for 30-35 minutes or until done. Remove from oven and let the cake totally cool before removing cake from pan.
6. Slice cake into 2 slices and fill with orange cream cheese filling. Cover and chill for 2 hours minimum.
5. Bake the cake for 30-35 minutes or until done. Remove from oven and let the cake totally cool before removing cake from pan.
6. Slice cake into 2 slices and fill with orange cream cheese filling. Cover and chill for 2 hours minimum.
10" X 14" swiss roll:-
5. Bake the cake for 20-35 minutes or until done. Immediately invert it on rack after removal from oven. Leave to cool (about 10 minutes). Remove the baking paper and let it cool completely.
6. Spread the orange cream cheese and hold the cake with both hands and roll gently.
7. When swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 mins before serve.
Original recipe : Table for 2 or more...
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