Friday, May 18, 2012

Orange Soufflé Cake


3 egg yolk
1/2 egg (about 30g)
15g sugar
1/4tsp salt
50g orange juice
1tsp orange zest
35g veg. oil
1/4tsp orange paste
40g cake flour

3 egg white
55g sugar
1/4tsp cream of tartar

1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper and wrap base and surrounding with foil, set aside.
3. Sift flour and set aside.
4. Mix orange juice, zest, oil and orange paste together and set aside.
5. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
6. Add in liquid mixture and whisk till combined.
7. Add in flour and stir until batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in the sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Pour batter into prepared cake tin.
13.Placed batter filled cake tin into another bigger cake tin.
14.Steam-bake cake in a preheated oven for 50-55mins.
15.Remove cake at once from tin and cool it on a wire rack.

Note: The recipe uses less flour which meant that the cake has a low gluten content to maintain it volume after it is baked. In other word the cake will shrink in height and width during cooling, so don't worry. This is a cotton soft moist cake.


Joanne said...

Hi!Happy Flour, I am joanne and really enjoy viewing your blog. I am quite interesting in your Souffle Cake and tried baking on last week,after baked, the texture is really.. soft and nice but the only thing not satisfied the height and width will shrink just as you mention before.Even though your cake will shrink in height and width during cooling but look higher. Mine is not as high as you Would you pls advise me!Thks

Dorene said...

Hi Happy Flour

I baked this cake on Wednesday, but the volume of the cake is very low when I cut it, but your look higher.

Sally said...


Happy Flour said...

Hi Joanne and Dorene,

Hehehe...should be my close shots make the cake looks tall. It is only about 5cm tall.

Happy Flour said...

Hi Sally,


Kimmy said...

Another of your lovely cake to follow. I have so many of your cakes in mind to do. Already bookmarked them. Will try and let you know how I fare. TQ

Anonymous said...

Wish to ask is orange paste same as orange flavor/essence?


Happy Flour said...

Hi Kimmy,

Thanks, happy baking! :)

Happy Flour said...

Hi Elaine,

You can use orange essence.

WendyinKK @ Table for 2..... or more said...

I think I can clean up this cake myself!

Janine said...

wow it does look very spongey and nice! just wondering - is the texture similar to sponge cake or chiffon cake?

Happy Flour said...

Hi Wendy, too late. We had it all cleaned up within a day.

Happy Flour said...

Hi Janine,

Thanks, the texture is just like cotton cheesecake cake.

Kimmy said...

I baked it today. Not as good as yours but got the idea of how it should be. Will try again to make it more perfect. Thanks.

Happy Flour said...

Hi Kimmy,

Looking forward to see your post.

WAHM said...

Hi Happy Flour,

Tried baking this recipe yesterday and today and would like to ask a couple of questions:
1) I don't have a loose base square pan... so if I use a normal rectangular pan (5cm height) should I line the entire pan?
2) Do you have problems with the top sticking to the rack when you invert it during the cooling process?

Happy Flour said...


Sorry for the late reply. If you are using the normal pan just lined the base and side with greaseproof paper or foil.
Yes, the crust do stick onto the cooling rack when you invert it onto the cooling rack, this is why it is advisable to use a loose base pan.
One tip to share with you, lined base and side of a normal pan with foil and allow excess foil fold over the pan. Just simply lift up the foil and cake from the pan and leave to cool on a cooling rack.

WAHM said...

Hi Happy flour, thanks for the tip... I will try this method. Can I ask... Does the top layer feels sticky after baking? I noticed that my top crust is rather 'fragile' and it will 'peel off' easily when I touch it, even when it has cooled. On the overall, I love the recipe... It's yummy!