Tuesday, December 17, 2013

Orange Hot Cross Cake (香橙拜拜蛋糕)

Recipe source is from Qi Qi In The House -香橙拜拜蛋糕.

Following is the recipe with small adjustment.


3 egg yolk (50g)
24g veg. oil
2tbsp orange juice
35g orange puree
60g cake flour (sifted)

2 egg white (100g)
56g sugar

Orange puree:
1. Wash an orange and put it in a pot of water, water must cover over orange.
2. Simmer it over low heat for half an hour till a chopstick can poke though the orange.
3. Remove orange and leave it to cool.
4. Cut orange into small piece and remove seeds.
5. Put orange in a blender and blend till puree.

Cake batter:
1. Preheat oven to 170C.
2. With a hand whisk mix juice, oil and orange puree together in a big bowl.
3. Mix in flour till combined.
4. Add in egg yolk and mix till combined.
5. In a clean bowl whisk egg whites till frothy.
6. Gradually add in sugar and whisk till medium peaks form.
7. Fold in 1/3 of the meringue into egg yolk batter until combined.
8. Pour the cake batter into meringue and fold till blended.
9. Pour batter into a 6inches loose base round pan.
10.Put into preheated oven and bake for 12mins till a layer of crust form on it surface or surface is slightly browned.
11.Remove cake pan from oven and with a sharp knife cut a cross on cake surface. (A deep cut will give a nicer crack.)
12.Return pan into oven and lower the temperature to 165C.
13.Bake for another 12-15mins till cook though.
14.Remove cake pan from oven, invert pan onto another loose base cake pan and cool it on wire rack. (Refer to bottom photo)


DG said...

Such an interesting cross design on the cake :)

Happy Flour said...

Hi DG,

Recently, this cake is popular among the Chinese blog.

AL TAN said...

A very light cake which is good for breakfast and snacking.

Kimmy said...

Hi HF, I would like to try this lovely cake. Is it a must to invert the cake? Can I use the loose base pan and cool it on a pedestal as I don't have a similar pan to stand the inverted cake?

Happy Flour said...

Hi Kimmy,

Sorry for the late reply. You can just invert the cake pan on a taller steamer rack. You can bake this cake using a tube pan instead. Actually this cake texture is almost same as chiffon cake.

Kimmy said...

Hi Happy Flour, I baked this cake with pandan flavour. Rose very nicely but shrink a lot after cooling. The top and sides aren't crusty like yours. What's wrong?