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

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

杏桃果酱 2小匙
水 1/4 小匙


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

  • 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

  • add in sifted cake flour + corn starch and water. mix well once again

  • once mixture becomes a bit doughy, remove from heat

  • add in egg yolk one at a time

  • sift the entire batter into another bowl and set aside

  • add sugar in 3 additions into egg white and beat till stiff, shiny peak

  • fold egg white meringue into batter in 3 additions

  • 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

  • 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

  • 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

IMG_8074purchase link for electric embosser can be found in this post


Pollution index: rainy in rotorua


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