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Sunday, 17 April 2016

Orange Chiffon Cake




The north wind doth blow,
And we shall have snow,
And what will poor robin do then,
Poor thing?
He'll sit in a barn,
And keep himself warm,
And hide his head under his wing,
Poor thing.

I know exactly how the poor robin felt!
We had that crazy weather over the week and it was not fun.
Saturday was especially crazy when we had a spot of sun followed by a blizzard of sleet and snow;  
it was relentless - it just went on and on throughout the day.
Just to add to the whole drama, I came down with a nasty chest cold.
That will probably set my gardening schedule back a few days...


On a more cheerful note...
our ducks are now producing eggs on a regular basis
We can expect a daily collection of 2 eggs - that's 1 egg each from our 2 female ducks!
Not bad for someone who has absolutely no experience in rearing ducks!
On average, the eggs are of medium to large sizes
except on one occasion - we had a marble-sized sphere of an egg
I'd like to think that was a practice egg thingy lol



And, guess what...
duck eggs really make great cake


Orange Chiffon Cake
recipe adapted from Joy of Baking

6 duck eggs, separated, plus 1 egg white
1 1/2 cups caster sugar
1/2 cup sunflower oil
zest from 3 oranges
3/4 cup freshly squeezed orange juice
1 tsp orange extract
2 1/4 cups self-raising flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar


 

Preheat oven to 160C. 
In a large bowl, whisk together flour, baking powder, salt, orange zest and 1 cup sugar. 
In another bowl, mix together egg yolks, oil, orange juice and orange extract
Make a well in center of flour mixture and add the egg yolks mixture and whisk batter until smooth

With an electric mixer, whip egg whites and cream of tartar until soft peaks form. 
Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; 
continue to beat until stiff peaks form. 
Using a flexible spatula, gently fold half of egg-white mixture into batter. 
Fold in remaining egg-white mixture just until combined.
Pour batter into a 10-inch footed angel food cake pan.
Bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. 
Remove from oven; invert, still in pan, onto a baking sheet. 
Let cool completely. 
 Run a sharp knife around edges to release cake. 




4 comments:

  1. mesti sedap sangat kek ni sbb ada model cute mute tu Muna kann

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    Replies
    1. salam kakNoor
      model cake dah nak balik uni... so sad :(
      xoxo

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  2. That looks fluffy .. kalau saya, this type of cake all memang favourite. Especially with hot tea, plus if the weather is cold or raining, half of the cake memang I yang punya.. Hahaha...
    Telur Itik ni, kalau masak lemak memang sedap Munaa... boleh buat kuih Jala Mas juga .. urghhhh tempted dah ni. Kalau kat Malaysia ni, telur itik susah dah nak dapat.. mostly dorang buat telur masin jer

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    Replies
    1. Thanks for the tips. Tak teringat nak buat masak lemak dengan telur itik... esok boleh buat!
      Kuih jala mas belum pernah rasa lagi. Will try to google the recipe...oh dear, looks like I need to invite people over to try out the recipes. Ada berani?
      xoxo

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