Eggless Orange Cake
Makes one 16 x 6.5cm loaf cake
40g almond powder
60g mochi flour
35g brown sugar
1.5g baking soda
30g olive oil
40ml orange juice
30g brown sugar
1 orange, cut half into 5mm slices, dice the other half
1. Preheat oven to 170 deg C. Line a 16cm x 6.5cm loaf tin with parchment paper.
2. Prepare orange syrup. Place brown sugar and water in a saucepan and heat, stirring, until sugar is dissolved. Remove from heat and add sliced and diced orange. Set aside.
3. Prepare batter. Sift almond powder and mochi flour together into a mixing bowl. Add brown sugar and stir to mix.
4. In a small bowl, mix baking soda with water. Add olive oil and orange juice and mix well.
5. Add to flour mixture with diced orange. Mix with a rubber spatula until ingredients are just incorporated.
6. Pour mixture into prepared loaf tin and level surface. Top with orange slices.
7. Bake for 25 minutes or until a skewer inserted into the centre of the cake comes out clean.
8. Unmould cake and leave to cool on a wire rack. Consume within 2 days.
Enjoy digging into oh-so-light chiffon cakes? You’ll love the next recipe!
Orange Chiffon with Yoghurt Cream
Makes one 17-cm cake
150g pastry flour
2g baking powder
Egg yolk batter
5 egg yolks
60g castor sugar
75g olive oil
150ml orange juice
1 orange, grated for zest
6 egg whites
80g castor sugar
Yogurt Sauce (optional)
250g whipping cream
30g castor sugar
70g plain yoghurt
10ml orange liqueur
5ml lemon juice
1. Preheat oven to 170 deg C. Prepare a 17cm base chiffon cake tin.
2. Sift pastry flour and baking powder together. Set aside.
3. Prepare egg yolk batter. In a large bowl, beat egg yolks and sugar until mixture is thick and creamy. Add olive oil gradually while mixing until mixture is smooth. Add orange juice and zest and mix well. Set aside.
4. Prepare meringue. Using an electric mixer and a clean, grease-free bowl, whisk egg whites gently until foamy. Gradually add sugar and whisk until firm peaks form.
5. Spoon ⅓ of the meringue into egg yolk batter and mix gently with a rubber spatula. Add flour mixture and mix until incorporated. Add remaining meringue and mix well.
6. Pour batter into chiffon cake tin. Tap tin gently on counter top to release any air bubbles.
7. Bake for 30 to 40 minutes, or until a skewer inserted into centre of cake comes out clean. Remove from oven and invert mould on a wire rack. Let cake cool completely before unmoulding.
8. Tap the sides of the mould to release cake.
9. Prepare yoghurt sauce. Place ingredients for yoghurt sauce in a mixing bowl and beat for about 8 minutes until medium-soft peaks form.
10. Decorate cake with yoghurt sauce and fresh fruit, if desired.
11. Refrigerate for 30 minutes before serving. Consume within the day.
Recipes adapted from Tanoshii Ke-ki by Yamashita Masataka.
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