This is a non-dairy cake which uses freshly squeeze orange juice in place of milk. The addition of orange peel enhances the fresh aroma of the cake. The texture is surprising soft and can last till the next day. I am not sure about keeping it beyond 2 days as the small cake was gobbled down before it could reach the end of the second day :)
Yield: one 14 cm round cake
All ingredients in room temperature
75g top/cake flour 低筋面粉
1/4 tsp baking powder 泡打粉
2 egg whites 蛋白
1/4 tsp lemon juice 柠檬汁
55g fine sugar 细糖
2 egg yolks 蛋黄
55g orange juice 橙汁
1 tsp grated orange peel 橙皮削
15g vegetable oil 植物油
A few thin orange rind for decoration 一些橙皮丝做装饰用
1. Line a 14cm cake tin with parchment paper. Set aside.
2. Loosen flour with baking powder using a hand whisk.
4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 15 seconds.
5. Keep the mixer speed at low, add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 1~ 2 minutes, or till soft peaks formed (when lift up the whisks, the tip of the egg white slightly bent). Beat the egg white for another 1/2 minute at low speed.
After the egg white turns frothy, add in the lemon juice, and beat at low speed for about 10 seconds.
6. Add in egg yolks, one at a time, to the egg white batter and mix well.
7. Start to boil a small pot of water, to be ready for steaming the cake later.
8. Sieve in 1/3 of the flour mixture from (2), and mix manually using the whisks removed from the electric mixer. Stop mixing after about 3 to 4 strokes. This is to prevent deflating the batter too much and too fast.
9. Add in 1/2 of the orange mixture from (3) to the batter using the whisks.
Add in the remaining flour and orange mixture in alternating sequence, in the pattern of
10. Finally, use a spatula to make a more thorough mixing by scrapping the side and bottom of the mixing bowl up. While scrapping and mixing, try to bang the mixing bowl a few times to get rid of trapped air.
Similarly, try to mix the batter with minimum mixing stroke.
10. Pour the batter slowly into the lined cake tin. This helps to break the trapped air bubbles when the batter flows down. Give the cake tin a few hard sturdy jerks to get rid of trapped air parcel in the batter.
11. Put a steamer stand into the pot with boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 9 minutes. Then reduce the heat to medium low for another 9 minutes.
12. Insert a thin stick into the middle of the cake to test the readiness of the cake. If the cake is done, remove from the pot. Before transferring the cake to a cooling rack, drop the cake and tin from about 15cm height to the work top. This helps to prevent the cake from excessive shrinking.
13. Remove the cake from the cake tin after about 5 minutes and let it cool on the wire rack.
1. Peel the orange rind without the whitish part as the whitish part is bitter.
2. It's best to steam using a glass lid as you'll be able to keep a closer look at the rising cake. The ingredients or the batter temperature will determine the steaming time.
When the cake rises from a concave top to a convex top, you can start to reduce the heat slightly. Over risen cake may shrink and have a tougher top when cool down.