Pineapple Jam Mandarin Orange Peel Sponge Cake

A simple soymilk sponge cake added with leftover pineapple jam from making pineapple cookie balls and discarded mandarin orange peels. The light citrus flavoured sponge cake came with some slightly chewy pineapple jam bits embedded within the cake crumb 😋

Ingredients

Fresh Egg, 55g each, cold

[A]

10g rice bran oil 

10g unsalted butter

[B]

32g top/cake flour 

3g corn flour/starch

1g milk powder

[C]

28g reduced-sugar soy milk/milk

5g golden syrup/honey

1/4 tsp vanilla extract

3~4g mandarin orange peel, chopped finely

[D]

2 egg yolks

[E]

2 egg whites

Pinch of low-sodium salt

14g fine sugar

14g raw sugar/fine sugar

3g corn starch 

[F]

24g pineapple jam, cut into bit size, add oil to keep them separated

Pan size: 199x73x65mm paper cake pan

Directions

1. Wash the skin of the mandarin orange thoroughly.

I prefer PaPaGan which has a nice citrus aroma

Use a peeler to shave a thin peel from the mandarin orange. Remove the white layer beneath the orange skin.

Chopped the orange peel into tiny bits.

Add the chopped orange peel to C.

2. Take about 24g of pineapple jam and cut them into the tiny bits using a pair of scissors.

Add little rice bran oil to the pineapple jam bits to prevent them from sticking to each other.

3. Heat [A] till reaching 75 to 80°C, 

4. Fold in [B] using a silicone spatula.

5. Mix in [C] mixture into a thick and sticky paste.

6. Mix [D] in one go into a smooth paste. Let the yolk batter set aside.

7. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt, followed by both sugars. 

Beat the meringue till reaching firm peak stage. 

Sprinkle corn starch over and mix using an electric mixer for about 15 seconds.

8. Take about 1/4 of meringue to mix with the yolk paste till smooth.

Pour the mixture back to mix with the remaining meringue into a smooth batter.

9. Pour about 1/2 of the batter into the cake pan.

10. Add F, pineapple jam bits, to the remaining batter and mix well.

Pour the remaining batter to the cake pan.

Without banging the cake pan, just run a small spatula through the batter to remove any trapped air bubbles.

11. Lightly place the cake pan over a baking pan with an iron grid inserted between the cake pan and the baking pan.

12. Bake at middle rack of a preheated oven toaster at 150°C for 30 minutes, till the cake is cooked through.

13. Dropped the cake with pan thrice, invert over a cooling rack for about 1 hour. 

13. Cut and enjoy 😊