When I read the recipe's name...Orange Souffle Cake, I was like wow...this is what I would like to try out...just the word souffle...makes it challenging. I can never make good souffle and chiffon cake in my life and when I saw this cake in Min's blog, I can't wait to taste it out...the word souffle would have you imagine a smooth , moist and light texture cake. Souffle is usually baked in ramekin but this is baked in a baking pan ! Baking method is steam-bake and I guess that is why it is moist and light. I love it and this is the second time I baked this orange souffle cake for my buddy Claire. After having tasted it the first time , she requested for it again, so you can imagine how good this is. You can eat the whole cake by yourself and not feel guilty. No butter and lesser sugar and the orange citrus-y aroma will have you yearning for more. It is addictive , I tell you !
The first time, it was good , and the second time it was even better than the first time ! I added more orange zest and the fragrant was stronger...I really love this cake and shall be making it again for my Piggy Cuz soon :) I still have many oranges in the fridge so I can make one for her ....and I hope this time it will be super excellent :p Practice makes perfect. I have to thank Sze Min for her generosity in sharing the recipe with us. After making this, chiffon cake takes second place for me :)
this cake may look like a chiffon cake but the taste is really
different....you have to taste it to believe me :))
it has the souffle like texture and now I know why it
is named Orange souffle cake :)
the cake tasted fantastic ! soft and has the souffle feel...
no wonder it was named Orange Souffle Cake :)
thank you Sze-Min for this lovely souffle cake....my friends and
family love it and even right now while typing this post,
I am yearning for it !
Orange Soufflé Cake (adapted from Min's Blog)
- Beat egg yolks, half egg, sugar and salt together, add in oil, orange juice and orange zest.
- Sieve in flour and mix till combined.
- Using an electronic mixer, whisk egg white with cream of tartar till frothy.
- Add in sugar in few addictions and whisk till soft peak formed.
- Fold in 1/3 of egg white mixture into the egg yolk mixture. Mix lightly till well combined.
- Then add in the rest and mix till combined.
- Pour batter into a 7" square cake tin.
- Steam-bake in preheated oven at 150‘C for 50-55 minutes.
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