HK Short Crust Egg Tarts

Source : https://kwgls.wordpress.com/2014/09/15/hong-kong-short-crust-pastry-egg-tarts-%E6%B8%AF%E5%BC%8F%E8%9B%8B%E6%8C%9E%EF%BC%89/

Almost Famous Amos Cookies

Source : http://pengskitchen.blogspot.com/2015/09/almost-famous-amos-cookies.html

Taiwanese Pineapple Cake 凤梨酥

Source : https://kirbiecravings.com/chinese-pineapple-cakes/

Nam Yu Fried Chicken

Nam Yu Fried Chicken
南乳炸鸡

Ingredients:
1 kg chicken wings

A)
1tsp salt
1tsp sugar
1tbsp minced garlic
1/2tsp five spices powder

B)
1 egg
1tbsp corn flour
1tbsp all purpose flour
2tbsp rice flour
1tbsp oyster sauce
2tbsp sesame oil
1tbsp cooking wine
3 pcs red beancurd

Method:
1. Clean chicken wings and chop into 2 pieces each.
2. Mix ingredients A with chicken wings, rub and mix well.
3. Add in ingredients B, rub and mix well.
4. Keep chicken wings into fridge for at least 1 hour.
5. Heat oil in wok, fry at low heat for 5mins.
6. Turn into high heat and fry till cooked.
7. Dish up and serve.

Source : https://mobile.facebook.com/story.php?story_fbid=348696782257769&id=344156792711768&_rdc=1&_rdr

Sambal Belacan

Sambal Belacan
叁巴巴拉煎

Ingredients:
1 thumbsize belacan
3 big green chillies
4 big red chillies
5 bird eyes chillies
3 candle nuts (make chilli paste creamer)
5 calamansi lime
1/2tsp fermented shrimp (optional, if omit, then replace with salt)
pinch of salt
1tbsp sugar

Method:
1. On heated pan, use medium high heat to dry roast the belacan for around 2-3mins.
2. Cut all ingredients into small pieces and place into blender.
3. Juice out the calamansi lime, cut the leftover calamansi skin (about 1/6 of one calamansi) and add into blender.
4. May add in little of cold water to smoothen the blend.
5. Blend till fine and done.

Source : http://ptttube.com/watch25605.html?fbclid=IwAR0NShqfVx37ANRYCXFDjKTwWb-xyRBuHsWpigKzUvAF9JHcvxbVWG5Er-Y

German Cookies

German Cookies








Source : Little's Duck Kitchen

Steamed Moist Chocolate Cake

Steamed Moist Chocolate Cake

蒸巧克力蛋糕

Wet ingredients:
180g melted butter
170g castor sugar (may add brown sugar)
2 eggs, lightly beaten (add 1/2tsp vinegar)
200g milk
1tsp vanilla essense

Dry ingredients:
100g cake flour
1/2tsp soda bicarbonate
3/4tsp baking powder
50g cocoa powder
1tsp instant coffee powder

6" round tin / 5" square tin

Method:
1. Mix melted butter with sugar, egg, milk and vanilla essense.
2. Sift in dry ingredients BUT DO NOT OVERMIX.
3. Pour into lined cake tin.
4. Steam over high heat for 50-55mins.

Mini Chocolate Cheesecake

Ingredients

The Base

• 7 oz digestive biscuits crumbs (200 g)
• 3 tbsp butter (45 g), melted

The Chocolate Cheese Filling

• 10 oz full fat cream cheese (280 g), room temperature
• 1/3 cup sugar (65 g)
• 1 cup sour cream (210 g)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 4 oz semisweet chocolate (110 g)
• 2 large eggs , room temperature

Instructions

The Base

• Blend digestive biscuits in a food processor until you get a fine mixture. Skip this step if you're using already made crumbs. Pour into a bowl together with butter and mix well.
• Line a 12 hole muffin pan and distribute the mixture evenly into every hole. Using the back of a small spoon, press the mixture evenly. Place in the freezer for 30 minutes.

The Chocolate Cheese Filling

• Chop chocolate and melt in microwave. You can also use double boiler method. Set aside and leave until it has cool slightly before using.
• Add cream cheese into a bowl and using a handheld mixer, whisk on lowest speed just until it gets creamy. Now add in sugar, sour cream, vanilla and salt. Mix everything well.
• Now add in the melted chocolate and mix everything together. Set aside.
• Crack both eggs into another bowl and lightly whisk them. Add the eggs into cheese mixture and fold everything together with a spatula. Divide the batter evenly into the muffin pan.
• Bake in a preheated oven (no fan) at 285ºF (140ºC) for 25 minutes or until when you gently shake the pan, the surrounding of the cheesecakes has set and the center wiggles.
• Remove from the oven and cool completely before placing the pan in the fridge for min 8 hours.

Assembling

• Remove the cheesecake from the pan (use a knife or offset spatula to help lift them out). Peel the liners and place the cheesecakes on a serving plate. Drizzle some melted chocolate on top and sprinkle some chocolate shavings. Enjoy!
• Note: please read my tips on how to get it right in my post above.

https://www.elmundoeats.com/easy-mini-chocolate-cheesecakes/

Orange Cheese Cake

Orange Cheese Cake
香橙乳酪

2 oranges
300ml water
150g sugar

4-5 pcs wheat bisccuits
30ml melted butter
1 tsp orange rind

125g cream cheese
15g unsalted butter
50g sugar
50ml yogurt
25ml whipping cream
1 whole egg
1 egg yolk
25ml orange juice
1 tbsp cornstarch
1 tsp orange rind

6" square mold (lined)

1. Rub orange outer part with salt and rinse with water.
2. Slice 1 orange into thin slices.
3. Cook orange slices in water and sugar with medium flame until orange turn transparent and put aside.
---------------------------------------------------------------------------------------------------------------------
4. Smash wheat biscuits and add in melted butter.
5. Mix well and add in 1 tsp of orange rind and combine evenly.
6. Pour into mold and flatten with a cup based.
7. Chill in fridge for 30mins.
----------------------------------------------------------------------------------------------------------------------
8. Press melted cream cheese and unsalted butter with spatula in a bowl.
9. Add in sugar and mix well.
10. Add in yogurt, mix well.
11. Add in whipping cream, stir until smooth.
12. Beat egg with egg yolk, add into cream batter gradually and mix well.
13. Add in orange juice, stir well.
14. Sieve in cornstarch, mix well.
15. Add in orange rind, mix well and pour into the mold on top of the wheat biscuits base.
---------------------------------------------------------------------------------------------------------------------
16. Bake at 150c for 25mins
17. Remove and top with orange slice (cooked earlier).
18. Continue to bake at 120c for 20-25mins.

Source : https://www.facebook.com/watch/?v=1336361829901610

Cheddar Cheesecake

Cheddar Cheesecake

Ingredient:
6 Egg Yolk
32g caster sugar
60g corn oil
4pcs cheddar cheese
70g milk
106 self-raising flour
20g cornflour

6 cold egg white
10ml lemon juice
100g castor sugar

2 unit of 6" chiffon mould / 1 unit 24cm chiffon mould

Method:
1. Break egg yolk using whisk and add in castor sugar and mix well.
2. Add in corn oil, mix well and set aside.
3. Double boil cheddar cheese with milk until all dissolve.
4. Remove and pour into egg yolk mixture.
5. Add in self-raising flour with cornflour, mix well and set aside.
6. In a clean bowl, beat egg white using mixer and add in lemon juice.
7. Gradually add in castor sugar in 3 portions and beat till soft peak.
8. Add in 1/3 of meringue into egg yolk batter and mix well.
9. Pour egg yolk batter into remaining meringue and keep folding using spatula.
10. Pour into cake mould and bake at 150c for 50mins.

Source : https://www.facebook.com/groups/504937196534229/search/?query=cheddar&epa=SEARCH_BOX

Airfried Prawn Sauce Chicken Wings

Airfried Prawn Sauce Chicken Wings

气炸虾酱鸡翼

Ingredients:
6 chicken mid wings

Marinate:
1 tbsp prawn sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp Shaoxing wine
1/2 tsp white pepper powder
1 tbsp oyster sauce
1 tsp corn flour

Method:
1. Clean & poke chicken wings using toothpick for marinate to easily absorb into meat.
2. Marinate chicken wings with marinate sauce in ziplock bag for at least 4hours / overnight.
3. Remove chicken wings from fridge 10mins earlier.
4. Coat chicken wings with thin layer of cornflour.
5. Brush some oil.
6. Airfried upside down at 180c for 8mins.
7. Increase temperature to 200c for 5mins.
8. Flip over and continue to airfry at 200c for another 5mins.

Recipe adapted from : https://dingoozatfood.blogspot.com/2014/12/oven-baked-shrimp-paste-chicken.html?showComment=1562637029842&m=1#c8440059192322366635

Walnut Brownies

Walnut Brownies

核桃布兰妮

Ingredients:

270g dark chocolate
180g butter
3 large egg
80g brown sugar
105g self-raising flour (sieved)
1 big+ 1.5 small green apple (grated)
80g walnut (roasted and removed skin, cut into 4pcs each)

75g dark chocolate
40g whipping cream

6" / 7" square cake tin

1. Double boil to melt dark chocolate and butter and set aside.
2. Beat egg using electric whisk and gradually add in brown sugar and beat until sugar dissolve.
3. Add in dark chocolate, self-raising flour and green apple.
4. Pour half batter into cake tin, sprinkle walnut and pour the remaining batter on top.
5. Bake in preheathed oven at 180c (25mins) & 160c (35-40mins) with a bowl of water inside oven.
6. Once cake cool down, double boil chocolate with whipping cream.
7. Pour into a plastic and cut a hole.
8. Add chocolate on top of the cake evenly and garnish with remaining walnut.
9. Let the chocolate to cool down and harden.

*Reheat the cake with microwave before eating for a better taste.

Source :  Mom

Banana Walnut Cake

Banana Walnut Cake

香蕉核桃蛋糕

Ingredients:
240g all purpose flour (sieved)
1tsp baking powder (sieved)
1tsp baking soda (sieved)
pinch of salt

200g salted butter
180g sugar
3 large eggs
1tsp vanilla essence

5 medium bananas (berangan/rastali, very ripe), mashed into 1.5cup
3tbsp milk
1tbsp lemon juice (mix into milk)
walnuts (optional)

7" square / 8" round cake tin

Steps:
1. Beat butter and sugar until light and fluffy with mixed (approx. 15mins)
2. Add in egg one at a time, beat thoroughly before adding the next one.
3. Add in vanilla essence, followed by milk, mix thoroughly on low speed.
4. Add in flour and mix on low speed until just combined (or use folding method using spatula).
5. Fold in mashed banana until completely combined.
6. Bake in pre-heated oven at 160c, 55-60mins.
*If cake starts to brown, tent with aluminium foil in last 15mins.

Source : FB - Daily Homecook Meal (Tessa Low Teck Loo)

Three Layers Chocolate Pound Cake

Three Layers Chocolate Pound Cake

三层巧克力磅蛋糕

Ingredients:
2 eggs
40g milk
1tsp vanilla essence
80g sugar
1/4tsp salt
100g cake flour (sieved)
1/2tsp baking powder (sieved)
125g butter
30g dark chocolate
1.5 tbsp cocoa powder

Pan size 16cm x 6cm x 8cm

Method:
1. Crack eggs into a measuring cup.
2. Add in milk and mix evenly using balloon whisk.
3. Add in vanilla essence, stir and set aside.
4. In a mixing bowl, add in sugar, salt, cake flour, baking powder and butter and beat until light and fluffy.
5. Gradually add in egg mixture while keep beating.
7. Melt dark chocolate using double boiled method.
8. Divide batter into 3 portions.
    1st portion = mix with dark chocolate and 1tbsp cocoa powder
    2nd portion = mix with 1/2tbsp of cocoa powder.
    3rd portion = original butter flavour
9. Pour layer by layer into cake tin (dark chocolate at the bottom, followed by cocoa and original flavour on top.
10. Make the top surface smooth using spatula and tap cake tin few times on worktop.
11. Bake in pre-heated oven at 160c, 40-45mins.
12. Remove cake from oven and let cake cool down and remove from cake tin.
13. Cut and serve.

Source : https://www.youtube.com/watch?v=Td3AbPa6t6E&feature=youtu.be&fbclid=IwAR31rX3BHoT0ooKv22dlUf2JaLKEsk-Kfi3NO-N4pAKw7myzs2TXNRzUacM

Butter Sponge Cake

Butter Sponge Cake

烫面牛油棉花蛋糕

Ingredient:
70g butter
56g milk
40g sugar

92g egg yolk (4 egg yolk)
96g cake flour
pinch of salt

140g egg whites (4 egg whites)
1/2 tsp cream of tartar / lemon juice
75g sugar

two 6" OR one 8" round baking pan
(grease with butter and line with parchment paper at bottom and sides)

Method:
1. In a saucepan, heat the butter over low heat, add milk and sugar and stir until melted.
2. Turn off heat, add egg yolks one by one and beat for 5secs after each addition.
3. Add in pinch of sea salt and cake flour and whisk until smooth.
4. Strain the batter for extra smooth.
5. In a separate clean bowl, beat egg whites until foamy and add in cream of tartar and sugar gradually until stiff peak stage (abt 3mins)
6. Fold egg whites into smooth batter until well incorporated.
7. Pour mixture into baking pan and use spatula to smooth the surface.

8. Pour hot water into larger baking pan.
9. Bake using water bath method in preheated oven.
10. 130c, 40mins (2 x 6") OR 160c, 90mins (8")
11. Leave to cool in oven for 15mins and remove from oven.
12. Once cake is cool, remove lining and cut.
13. Any leftover can be covered and kept in fridge for 2 days.

Source : http://yummyeasycooking.blogspot.com/2016/09/homemade-butter-sponge-cake-cooked.html

Chocolate Muffin

Chocolate Muffin

巧克力马芬

250 self-raising flour
20g cocoa powder
1/2 tsp soda bicarbonate
200ml milk
90ml melted butter
2 eggs (room temperature)
150g castor sugar
chocolate chips

Steps:
1. Sieve self-raising flour, cocoa powder and soda bicarbonate and set aside.
2. Melt butter using double boiled method and add in milk.
3. Beat eggs with castor sugar until sugar slightly dissolve.
4. Add in butter and milk.
5. Fold in flour, cocoa powder and soda bicarbonate.
6. Add in chocolate chip and mix well.
7. Fill up paper cupcakes with 70% full.
8. Sprinkle some chocolate chips on top.
9. Bake at preheated oven at 170, 25-30mins.

Source : Mom

Chocolate Cotton Sponge Cake

Chocolate Cotton Sponge Cake

巧克力棉花蛋糕

Ingredients:
5 egg yolks
1 egg
60g butter
80g dark chocolate
50ml milk
90g plain flour
1 tbsp cocoa powder (approx.8g)

5 egg whites
1/4tsp salt
100g castor sugar

Method:
1. Sieved flour and cocoa powder.
2. Melt butter, chocolate and milk using double boiled method and balloon whisk.
3. Remove and add in flour and cocoa powder and stir to mix evenly.
4. Gradually add in egg yolk and egg, mix and put aside.
5. In a clean bowl, beat egg whites using mixer.
6. Add in salt.
7. Add in sugar in 3 batches and beat until meringue formed.
8.  Fold in 1/3 meringue into chocolate batter and fold using balloon whisk until well combined.
9. Pour the batter into remaining meringue and keep folding using spatula.
10. Pour batter into cake tin and tap few times on worktop to release air bubbles.
11. Bake in preheated oven at 150c water bath method for 90mins.
10. Remove from cake tin immediately when done baking and let it cool down.

Source : https://www.youtube.com/watch?v=hNw6NaxNLLU

Yogurt Butter Cake

Yogurt Butter Cake

乳酪牛油蛋糕

Ingredients:
250g Butter
50g plain yogurt
150g castor sugar
220g plain flour
1 tsp baking powder (4g)
50g milk
4 eggs

Steps:
1. Sieve flour together with baking powder.
2. Remove butter from fridge for about 20mins.
3. Beat slightly melted butter with castor sugar until color turn pale.
4. Add in egg one by one (beat thoroughly after each addition).
5. In case batter turn into tofu condition, just add in 2 spoonful of flour.
6. Gradually add in yogurt.
7. Fold in half of flour.
8. Fold in milk.
9. Fold in remaining flour.
10. Pour into lined 7" cake tin.
11. Bake at 150c, 60mins.
12. Remove from cake tin when cake is still slightly warm.

MARBLE CAKE
After step 9, add in 1-2 tbsp of cocoa powder + 1 packet of nescafe blend into 1/3 of the batter. Mix well.
Randomly pour in butter batter and chocolate batter into cake tin.
Draw few line on the batter and bake.

Source : https://jaclynsanbaking.blogspot.com/2015/04/yogurt-butter-cake.html

Butter Cake

Butter Cake

牛油蛋糕

Ingredients:
250g salted butter
180g caster sugar
5 eggs
230g plain flour
1/2 tsp baking powder
50g milk
1/2tsp vanilla extract

Steps:
1. Cut room temperature butter into small pieces.
2. Beat butter and add in castor sugar using electric mixer. Start with low speed to medium speed until light, pale and fluffy. Scrape side from time to time.
3. Add in egg one by one and keep mixing until well combined after adding each egg.
4. After 4th egg, add in 1 tbsp of plain flour and mix well.
5. Add in final egg and continue mixing.
6. Add in remaining flour, mix and add in milk.
7. Continue mixing until everything well combined.
8. Add in vanilla extract and fold using spatula.
9. Pour into lined cake tin and tap few times on worktop.
10. Bake at preheated oven at 180c (45mins)

Source : https://www.youtube.com/watch?v=r007joWUqNY

Honey Lemon Butter Cake

Honey Lemon Butter Cake

蜂蜜柠檬牛油蛋糕

Ingredients:
250g butter
4 egg yolks
200g self raising flour
1 tbsp poppy seed (optional - can add into flour)
120g sugar
50g freshly squeezed lemon juice
25g honey (stir into lemon juice)
zest of 1 lemon
1 tsp vanilla extract
1/2tsp salt (omit if using salted butter)

4 egg whites
50g castor sugar
1/4 tsp cream of tartar

8" round or 7" square pan

Method：
1. Cream butter with sugar using mixer until pale and creamy.
2. Add in egg yolks one by one, beating well to combine.
3. Add 1/3 of flour followed by half the honey lemon juice, and another 1/3 flour and balance of juice.
4. Add in last 1/3 portion of flour, lemon zest and vanilla, mix well on low speed with mixer. Scrap down as needed to get a smooth batter. Set aside.
5. In a clean bowl, whip egg whites until frothy before adding cream of tartart and gradually adding sugar until firm peaks formed.
6. Add in 1/3 of meringue into the yolk batter and mix well.
7. Pour the batter into remaining meringue and fold until evenly mixed.
8. Pour into prepared pan and place the cake into another bigger pan.
9. Place a ramekin filled with hot water at the hottest spot of the oven in order to obtain a crack free cake.
10. Bake at 170c (50-55mins) on lowest level.
11. Remove ramekin half way through the baking time.

Source : https://jeannietay.wordpress.com/2019/01/24/honey-lemon-butter-cake/

Portuguese Tart

Portuguese Tart
(make 6pcs)

Kawan puff skin


Filling:
50ml milk
50ml whipping cream
20g castor sugar
1 whole egg
1 egg yolk
8ml rum wine

Steps:
1. Preheat oven at 240c.
In a pot, add in milk, whipping cream and castor sugar and cook in low heat until sugar dissolves.
2. Off heat and keep aside till warm.
3. In another bowl, whisk egg using balloon whisk.
4. Add in step 1 slowly while keep stirring.
5. Sieve.
6. Place a piece of kitchen towel on top of a cup and pour the filling through it to remove bubbles.
7. Pour the filling into puff skin for 80% full.
8. Bake at 220c (10mins), 190c (10-12mins)
    * the purpose for high temperature at start is to let the skin expand immediately and in shape.

補充:
1.若使用市售冷凍酥皮,做法是將多片的冷凍酥皮一片一片
   接起來捲成直徑約5cm圓柱狀
2.市售酥皮較不會回縮,麵皮桿壓大小與塔模大小相同即可
3.市售酥皮烘烤溫度約200度c烘烤15分鐘,再將溫度調整成
   180度c烘烤至蛋塔呈現金黃色即可
4.倒蛋液的時候,紙巾只要鋪在蛋液上這樣倒就可以.這樣倒
   的時候蛋液上方會跟紙巾摩擦就不會產生氣泡,並不是從紙
   巾過濾出來.

Source : Filling - https://caroleasylife.blogspot.com/2009/12/blog-post_2572.html

Chocolate Castella Cake

Chocolate Castella Cake

台湾古早味巧克力蛋糕

Ingredients:
50g/4tbsp Vegetable oil
25g/4tbsp Cocoa powder (sieved)
65g/5 tbsp Cake flour (sieved)
90ml milk
5 egg yolk

5 egg whites
70g/9tbsp sugar
1/4tsp salt
dark chocolate bar
chocolate chips

6" x 6" x 3" cake tin

Steps:
1. Line cake tin with baking sheet.
2. Heat up vegetable oil on pot and remove.
3. Add in cocoa powder and cake flour and mix evenly using balloon whisk.
4. Add in milk and stir to let everything combine evenly.
5. Add in egg yolk and keep mixing.
6. In a clean bowl, beat egg whites using mixer until bubbling.
7. Add in sugar in 3 batches and beat until meringue formed.
8. Fold in 1/3 meringue into chocolate batter and fold using balloon whisk until well combined.
9. Pour the batter into remaining meringue and keep folding using balloon whisk.
10. Pour 2/3 batter into cake tin.
11. Grate some dark chocolate to cover the top of batter layer.
12. Continue to pour remaining batter into cake tin.
13. Garnish with chocolate chips on top.
14. Tap few times on worktop to eliminate air bubbles.
15. Add hot water into another bigger mold.
16. Put the batter mold into the bigger mold.
17. Bake in water bath method at 150c (50-60mins)
18. Remove from cake tin. Peel off the baking sheets.
19. Cut and serve.

Source : Youtube/FB - Aaron - https://www.youtube.com/watch?v=uvfuu9FVagA

Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

日式棉花芝士蛋糕

Ingredients A:

250g cream cheese
120g whipping cream
100g butter

Ingredients B:
1 tbsp lemon juice
1 tsp lemon zest
5 egg yolks
60g castor sugar
20g corn oil
Some salt
60g superfine flour

Ingredients C:
5 egg whites
60g castor sugar
1/4tsp tartar

8" x 3" cake pan

Steps:
1. Whisk Ingredients A in warm water bath till smooth.
2. While still warm, add in Ingredient B one by one -  egg yolk, castor sugar, corn oil and salt, lemon juice, lemon zest, and keep whisking.
3. Remove from water bath, add in flour and fold until smooth and put aside.
4. Preheat oven at 170c.
5. In a clean bowl, add in egg whites and beat until foamy.
6. Add in cream of tartar and beat till bubbles become small but still visible.
7. Gradually add sugar and beat until soft peak.
8. Fold 1/3 white into batter.
9. Add in batter into remaining meringue and keep folding.
10. Pour into cake pan and tap on worktop to release air bubbles.
11. Bake using water bath method for 150c (90mins)
12. When done, open oven door for 10mins for cake to cool down.
13. Remove from oven and let cake to cool down and keep in fridge for at least 2-3hours before cutting.

Source : https://jaclynsanbaking.blogspot.com/2016/04/japanese-cotton-cheese-cake.html

Pandan Chiffon Cake

Pandan Chiffon Cake

班兰雪纺蛋糕

Ingredients:
6 egg yolks
65g castor sugar
70g corn oil
40g pandan juice
50g milk
100g self-raising flour (sifted)
60g xx flour (sifted)

6 egg whites (cold)
65g castor sugar

Steps:
Pandan Juice:
Wash 8-9pcs medium size pandan leave, cut into small pieces and blend with 100ml water.

Cake:
1. Whisk egg yolk with castor sugar using balloon whisk until sugar dissolves.
2. Add in corn oil, pandan juice, milk and follow by flour and mix until no lumps.
3. Preheat oven.
4. In another clean bowl, beat egg white using mixer until bubbling and add in castor sugar in 3 batches.
5. On last batches of sugar, continue to beat for another 2.5mins or until fluffy.
6. Fold in 1/3 of meringue into step 2 until evenly mix.
7. Pour into the remaining meringue and keep folding until evenly mix.
8. Pour into chiffon cake mould and tap few times on kitchen top to remove air bubbles.
9. Bake at 150c for 60mins with a cup of water in oven.
10. Remove from oven and tap few times on kitchen top to remove heat.
11. Place it upside down until fully cool down.
12. Remove sides of cake using hand and use knife to cut the bottom of cake and remove the mould.
13. Cut and serve.

Source :  Mom

Orange Chiffon Cake

Orange Chiffon Cake

香橙雪纺蛋糕

Ingredients:
6 egg yolks
65g caster sugar
70g corn oil
30g fresh orange juice
1 whole orange zest
10g sunquick mandarin liquid
50g milk
100g xx flour (sieved)
60g xx flour (sieved)

6 egg whites (cold)
65g caster sugar

Steps:
1. Whisk egg yolk with caster sugar using balloon whisk until sugar dissolves.
2. Add in corn oil, orange juice, orange zest, sunquick mandarin liquid, milk and follow by flour and mix until no lumps.
3. Preheat oven.
4. In another clean bowl, beat egg white using mixer until bubbling and add in castor sugar in 3 batches.
5. On last batches of sugar, continue to beat for another 2.5mins or until fluffy.
6. Fold in 1/3 of meringue into step 2 until evenly mix.
7. Pour into the remaining meringue and keep folding until evenly mix.
8. Pour into chiffon cake mould and tap few times on kitchen top to remove air bubbles.
9. Bake at 150c for 60mins with a cup of water in oven.
10. Remove from oven and tap few times on kitchen top to remove heat.
11. Place it upside down until fully cool down.
12. Remove sides of cake using hand and use knife to cut the bottom of cake and remove the mould.
13. Cut and serve.

* May reduce castor sugar if orange is sweet.

Source :  Mom