Baked this wonderful cake for a monthly gathering at a 'FOC' Health Therapy Centre [mainly old folks and people with some health problems]. A good choice for such gathering since this cottony cake is supposed to be low in fats, gluten and sugar. Moreover, it's soft, moist and fluffy [should be easily digestible, I hope so]. This cake is sufficient to serve 50 people cos' I managed to get 50 slices. Definitely worthwhile to bake for a party.
Ingredients
[9 inch square baking tin]
6 egg yolks
1 egg
65 ml corn oil
80 ml orange juice [from 1-2 oranges]
1 tbsp brandy [can increase the quantity but must reduce the orange juice for stronger flavour]
65 gm cake flour - sifted - set aside
1/4 tsp salt
2 tbsp cocoa powder dissolve in 1 1/2 tbsp hot water and 1 tbsp brandy - mix into a paste, set aside
6 egg whites
75 gm sugar [can reduced to 65 gm]
1/4 tsp cream of tartar
[9 inch square baking tin]
6 egg yolks
1 egg
65 ml corn oil
80 ml orange juice [from 1-2 oranges]
1 tbsp brandy [can increase the quantity but must reduce the orange juice for stronger flavour]
65 gm cake flour - sifted - set aside
1/4 tsp salt
2 tbsp cocoa powder dissolve in 1 1/2 tbsp hot water and 1 tbsp brandy - mix into a paste, set aside
6 egg whites
75 gm sugar [can reduced to 65 gm]
1/4 tsp cream of tartar
- Line base of a 9" square tin with grease proof paper. I greased the sides, too and sprinkle lightly with a little flour [this way, the cake can be easily removed from pan after cooling].
- Preheat oven to 170 degrees C. Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.
- Whisk egg yolks and 1 whole egg until creamy then gradually drizzle in the corn oil followed by orange juice and brandy [continue whisking while you add ingredients]. Whisk until well combined.
- Fold in sifted flour and stir until batter is smooth. Set aside.
- Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar. Beat 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.
- 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 1/2 of the cake batter to another bowl. Add in the cocoa mixture, mix well.
- 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.
- Place it over the baking rack to steam bake cake in a preheated oven at 170 degrees C for 45-50 minutes [by then the water bath would have dried up]. Note: the duration also depends on individual ovens, for mine 50-55 minutes is just nice.
- Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking].
- Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards]. The cake may shrink a little when cooled because of less flour used [low gluten cake].
- Turn the cake over when completely cooled. Refrigerate before slicing if preferred.
Note:
I usually chill the cake in the fridge before slicing. This cake tastes as good when chilled.
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