Sunday, September 9, 2012

Orange Curd Cake

the vanilla sponge base
Side View

Thinking of what cake for my relatives this Saturday since am inviting them over for Mahjong and Mayan. Browsing thru friend's blog for inspiration and finally came across this Orange Curd Cake. I remembered how it causes a rave in MFWL previously when our dear friend made the cake. Lime and Orange version. I settle for Orange as I am worried the sour from the Lime which some of us might nt like. 
Anyway, 1st attempt didn't went well with the curd. It kinda went into a jam-like consistency and sort of blended into the whipped cream when I smeared it on the cake. So it didn't really look nice. Was so worried about affecting the taste, but....... it was yummy!
2nd attempt

So, I did it again this time, with a higher success rate in the curd and it somehow did look a bit like my friend's version so I think I am improving.. LOL. Anyway, the whole 8' was gone in a jiffy..
Orange Curd Cake (recipe adapted from Catherine)
Ingredient A ~ Yolk Batter
80g Top Flour or Cake Flour
2 tbsp Cornstarch
3/4 tsp Double action baking powder
4 Large Egg yolks (use 5 if using medium size eggs)
20g Castor Sugar
50ml Milk
50 ml Corn Oil
1/2 tsp Ovalett (Optional)
1/2 tsp Vanilla essence
Ingredient B ~ Egg whites
4 Large Egg whites (use 5 if using medium size eggs)
50g Castor sugar
1/8 tsp Cream of tartar
Preheat oven to 160 C and prepare a 8" baking pan. Line the bottom of the pan with parchment paper. Do not line the sides. If using the detectable pan, do not have to line the pan at all. (Do not grease the pan)

Sift the flour, corn starch and baking powder together. Add sugar, egg yolks, milk, corn oil, ovalett and Vanilla essence. Use a hand whisk and mix the ingredients until thoroughly blended.
Whisk the egg whites and cream of tartar until slightly foamy. Gradually add in the sugar and whisk at high speed until stiff peak. Do not over beat the egg whites.Pour 1/3 of the egg whites into the yolk batter and blend well. Pour the batter onto the egg whites and quickly fold it until well combined. Making sure not to deflate the egg whites. It is best to use a spatula, scraping as you fold.Pour the mixture into the pan and bake for 40 minutes and reduce the temperature to 150 C and bake for another 5 to 10 minutes or until the skewer comes out clean when inserted into the middle of the cake.
Open the oven door for 10 seconds to let the temperature in the oven cool a little before removing the cake from the oven. Invert the cake onto a cooling rack and allow the cake to hang until it is completely cool.

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