IMG_8068Ingredients (makes an 8 inch round cake)

200g cream cheese, softened
90g orange puree
5 egg yolks
90g orange juice
50g cake flour
20g corn starch

5 egg white
90g caster sugar

finishing
2 tsp of apricot jam
1/4 tsp water

IMG_8073食材 (可做一个8寸圆模蛋糕)

奶油奶酪 200克,软化
香橙泥 90克
蛋黄 5颗
鲜橙汁 90克
蛋糕粉 50克
粟粉 20克

蛋白 5颗
绵白糖 90克

收尾
杏桃果酱 2小匙
水 1/4 小匙

Directions/方法

IMG_8075– line and grease an 8 inch round spring foam pan (wrap base of pan with aluminium foil if desired)
8 寸活动底蛋糕模抹上油并铺上烘焙纸 (烤盘底部也可用锡纸裹上)

– cover a small orange with water in a pot and bring it to boil. turn off heat, cover and allow to simmer for 1 hour
奶锅里放入一颗小颗的鲜橙,水量覆盖整颗橙,将水煮至沸腾。熄火,盖上盖儿炖1小时

– chop orange into chunks and blend in food processor, measure out 90g
将鲜橙切成大块儿,放入搅拌器搅成泥后,沉出 90克的香橙泥

– melt cream cheese over a pot of simmering water and whisk till there are no more lumps. add in orange puree and mix well
奶油奶酪隔热水融化并搅拌至无颗粒后,加入香橙泥。拌匀

– add in sifted cake flour + corn starch and water. mix well once again
加入过筛的蛋糕粉、粟粉和水。再次拌匀

– once mixture becomes a bit doughy, remove from heat
面糊开始浓稠后,离火

– add in egg yolk one at a time
蛋黄逐颗加入

– sift the entire batter into another bowl and set aside
制作好的蛋黄面糊过筛入另一个干净的容器中。待用

– add sugar in 3 additions into egg white and beat till stiff, shiny peak
绵白糖分3次加入蛋白打至有光泽、并硬性状

– fold egg white meringue into batter in 3 additions
蛋白霜分3次翻拌入蛋黄面糊

– pour batter into pan. in a larger roasting pan, pour in ice cold water and place a rack on it. place cake pan on top of rack and bake cake on second lowest rack in preheated oven of 230 degrees for 10 mins, and then 150 degrees C for 60 mins
面糊倒入铺上烘焙纸的蛋糕烤盘。在另一个更大的烤盘里加入冰水,并放入一个冷却架。蛋糕烤盘摆放在冷却架上,送入烤箱倒数第二层,以230摄氏度烤10分钟,转150摄氏度继续烤60分钟

– allow cake to sit in oven with door slightly ajar for 15 mins, then remove cake from oven. allow cake to cool on wire rack
蛋糕烤熟后,烤箱门开小缝,让蛋糕继续逗留在烤箱15分钟才取出。取出蛋糕后摆放在冷却架进行冷却

– mix apricot jam and water. heat in microwave for 30 seconds, sift and spread jam on cake. remove cake from pan only after it has cooled completely
杏桃果酱和水混合,放入微波炉加热30秒然后过筛。涂抹在蛋糕上。代蛋糕完全冷却后在脱模

IMG_8074purchase link for electric embosser can be found in this post
烙印供应商链接可参考较早的贴子

 

Pollution index: rainy in rotorua

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(18) Comments

  • Mel (November 6, 2014)

    Your orange cheesecake so perfect with golden brown top. Love citrus cake at all times…. i just made one the other day but….not that perfect…

  • Simon (November 6, 2014)

    do you peel the orange first before boiling? anyway your orange souffle cheesecake looks yummy!!

    • Victoria Bakes (November 6, 2014)

      hi simon, the whole orange goes in to boil. no need to peel 🙂

      • Mary (November 30, 2014)

        When you purée the boiled Orange, together with skin?

  • Angie Ng (November 6, 2014)

    好赞的蛋糕,那印花也很漂亮,等我有空一定也要给自己做一个,先请问吃一片啦,嘻嘻嘻。。。

  • 0620 (November 6, 2014)

    蓬蓬的蛋糕,完美啦,小姐真棒!! ^^

  • Cass (November 6, 2014)

    加了美美的印花,蛋糕变得好高贵呢 :)

  • 鲸鱼蓝蓝蓝 (November 6, 2014)

    好久没做OREN口味的蛋糕,有些嘴馋了。。。

  • Grace (November 6, 2014)

    This cake is really nicely bake. Like this with orange puree.

  • 婉婉下午茶 (November 6, 2014)

    表面完美,烙印可爱,用料诱人!要给你好多好多个赞才行。

  • Ann Low (November 6, 2014)

    Thumbs Up for this pretty cheesecake!

  • LY (November 7, 2014)

    What a lively soufflé cheesecake!

    • LY (November 7, 2014)

      I mean, lovely!

  • Cheryl - Bakingtaitai (November 7, 2014)

    I like light textured cheesecake, adding orange puree to it sounds refreshing!

  • kitchen flavours (November 7, 2014)

    Lovely cake, Victoria! Would love a slice for teatime!

  • mary (December 1, 2014)

    for the egg white meringue; is it soft peak or stiff peak?

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