Orange Zebra Soufflé Cake

This is the sixth Soufflé Cake which I baked using orange and cocoa for flavour and the zebra effect. 
The cake is cottony soft, light and moist with a nice aroma of orange.
Ingredients

3 egg yolk
1/2 egg (about 30g)
15 gm sugar [I used 1 tbsp]
1/4 tsp salt
50 ml orange juice
1 tsp orange zest
35 ml vegetable oil [I  used 1 1/2 tbsp]
1/4 tsp orange paste [I omit as I don't have it]
40 gm cake flour  - sifted - set aside
2 tsp cocoa powder dissolve in 15 ml hot water - set aside to cool

3 egg white
55 gm sugar [used 3-4 tbsp]
1/4 tsp cream of tartar

1. Line base of a 7" square tin [loose bottom pan] with grease proof paper.
2. Preheat oven to 150 degrees C.    Place a baking tray on the lowest rack, pour in enough water for steam baking, then place a baking rack over it.  This way, you need not have to wrap baking tin with foil.
3. Mix orange juice, zest and oil  together.  Set aside.
4. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
5. Drizzle in liquid mixture [orange juice, zest and oil] and whisk until well combined.
6. Fold in sifted flour and stir until batter is smooth.  Set aside.
7. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  B eat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed.  Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
8. Fold in 1/3 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined.  Remove 1/3 of cake batter to another bowl.  Add in the cocoa mixture, mix well.
9. Scoop the 2 batters alternately to create the zebra effect of the cake into prepared cake tin [using a small ladle, put the orange portion in the centre of tin and top with cocoa batter, shake the pan lightly and the batter will spread out itself].  Tap baking tray on work surface a few times to release trapped air bubbles before baking. 
10. Place it over the baking rack to steam bake cake in a preheated oven at 150 degrees C for 50 minutes.  
11. Remove cake at once from tin [otherwise the cake base may be moist because of vapour from steam-baking].   Remove all the paper linings immediately and cool it on a wire rack.  The cake may shrink a little when cooled because of less flour used [low gluten cake].

Note:

I usually chill the cake in the fridge before slicing.  This cake tastes as good when chilled.  

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 Recipe Box 14 hosted by Bizzy Bakes

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