This is definitely a cake that screams ‘HAPPY CHINESE NEW YEAR!‘
- Prima cake flour: 200g, sifted
- Baking powder: 2 tsp, sifted
- Icing sugar: 200g, sifted
- Orange juice: 150ml, freshly squeezed (about 3 oranges)
- Corn oil: 150ml
- Orange zest: 2 Tbsp (about 2 oranges)
- Egg: 7, yolk and white separated (egg white should make up 240ml)
- Cream of tartar: 1/2 tsp
- Preheat oven to 170 degrees Celsius.
- Mix flour, baking powder and sugar in mixing bowl.
- Make a depression in the center. Add egg yolks, orange juice, oil and stir well.
- Add orange zest and stir.
- Beat egg white and cream of tartar using electric mixer on high speed for 5min.
- Egg white should be stiff and able to hold its shape.
- Add cake batter to egg white and fold in gently till mixture turns even pale orange colour.
- Pour mixture into tube pan (25cm). Bake for 50min.
- Remove and invert onto cooling rack. Leave to stand for 2 hours.
- Remove tin by running knife along perimeter of pan.
- Use double-acting baking powder instead of baking powder to let the cake rise even higher.
- Use a blender instead of a juicer to get at the juices of the orange, and then filter away the pulps.
- Use a convection oven instead of conventional oven for faster and better results.
- This is a Sunday Times ‘Taste’ Recipe, adapted from Madam Tham Yew Chin’s recipe book ‘Crab Climbing Up the Tree’.
- Using a jelly mould instead of a tube pan created a surprising result for me. In future, I intend to see animals rise… !
Makes 1 medium-sized cake