Another cottony, soft cake with orange flavour. Nice cake which I baked for Autumn Solstice Festival which falls on 21 December 2012. The cake shrinks a little but soft and cottony like the other cottony cakes which I have baked. I like the citrus flavour of orange and slightly salty taste.
[using 8" x 8" or 9" x 9" square tin]
65 gm superfine flour - sifted
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
45 ml corn oil [3 tbsp]
80 ml fresh orange juice [from 1-2 oranges]
2 tsp orange zest
2 tsp poppy seed
2 tsp poppy seed
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil, orange juice and zest. Using a paddle hook, beat ingredients until creamy and well combined. Add in poppy seeds and mix well. Set aside.
- Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.
Ingredients for Egg White Mixture
5 egg whites1/2 tsp cream of tartar
65 gm castor sugar
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.
- Pour into a 8" square tin [line base with baking paper at the bottom only]. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 70 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will be dry after baking].
- Invert the cake after baking and let it cool slightly [about 10-15 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
- Cool cake before slicing to serve or refrigerate for serving later.
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| Steam bake cake batter @ 160 C for 70 minutes |
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| Cake after 15-20 minutes baking |
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| Cake after 40 minutes baking |
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| Cake after 60-70 minutes baking |
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| Cake is ready |
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| Invert cake immediately to cool for 10-15 minutes |
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| Remove baking tin and paper lining, base is dry |
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| Orange Poppy Seed Cottony Cake |
Note:
Original recipe was from Min's blog [Orange Poppy Seed Xiang Xi Cake] with some modifications to the method.
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