orange hot cross cake 香橙拜拜蛋糕│◕ ∧ ◕│

i don’t know how many times i have failed with this 拜拜cake… literally translated for this cake, meaning pray pray.. but i think it means more of bye bye cake for me… ヾ(｡´･_●･`｡)☆ i can never get the cross right … no matter how much i slit it, it closes up…. sometimes i wonder why i look at a recipe and think i can make it… sigh…  and for this cake, i attempted a few slits at different times, so it kinda ended up messy ヘ(_ _ヘ) … nonetheless, in the spirit of blogging, i am still sharing my really ugly cake here… because it is really tasty (⁎ ✪͡ ◡͐✪͡ ⁎)ﾉ”. Do hop over to Qi Qi’s to look at the variety of flavours of 拜拜cake she had whipped up in her kitchen… i’m gonna conquer this cake someday! 嗯！干巴爹！

Recipe adapted and translated from Qi Qi in the House 

Ingredients (makes a 6 inch round pan cake)

60g cake flour
24g corn oil
15g milk
*70g orange puree
48g egg yolk
100g egg white
51g caster sugar

Directions

– prepare orange puree ~ wash one small orange with coarse salt and boil it over low heat for 30 mins. ensure the water does not cover the orange. boiling is done when you can poke a chopstick though the orange without difficulty. remove orange, allow it to cool and then remove seeds. chop everything into small pieces, and blend it (together with skin) till it is well pureed
– add caster sugar into egg white in few additions and beat till soft peaks. Chill in fridge
– mix oil, milk and orange puree together and add in sifted flour. mix well before adding in egg yolks
– add in 1/3 of egg white meringue into yolk mixture, incorporate well before adding the second addition of egg white meringue
– pour the above mixture into the remaining egg white meringue. Fold and mix well
– pour batter into pan and bake in preheated oven of 135 degrees C for 35 mins (adjust accordingly to own oven’s temperature)

Personal notes:

– i used coconut oil and coconut milk in place of corn oil and milk
– i reduced sugar to 40g (this is a giveaway cake and receiver prefers mildly sweet cakes)
– i baked the cake at 180 degrees C for 20 mins (slitting the cake at 10 mins into baking time), and then 160 degrees for another 25 mins. My slit closed up shortly and i ended up trying to give it another slit at the 20th min… the opening and closing of oven caused my cake to deflate ヾ(-_-;) sigh… 功夫不到佳
– if i were to bake this again, i will seriously put some effort into puree-ing the orange… this batch of puree was a little coarse as i thought of giving it a bit of crunch.. unfortunately, i think it created a dense batter
– i had to salvage the cake by piping dollops of coconut flavoured whipped cream onto the cake; topped it with chopped pistachios and glittery star macarons that i made a while back

my “camouflaged” cake
sigh…. 拜拜蛋糕… i will be back 凸(｀⌒´メ)凸

Pollution index: 95 (good)