Orange chocolate chiffon cake ~ 鮮橙巧克力戚风蛋糕

This soft and moist chiffon cake has a combination of orange and chocolate flavour and the texture is light and cottony. To give it a facelift, I dusted it with chocolate powder over a template. Fresh orange juice and zest do pair very well with the chocolate and they complement each other. Great to pair with a cup of perfectly brewed tea!

Orange chocolate chiffon cake ~ 鮮橙巧克力戚风蛋糕 (adapted from 'here')

Ingredients

(A) 6 egg yolks
22 gm caster sugar
75 ml canola oil
105 ml orange juice
135 gm plain flour
15 gm cornflour
1.1/2 Tbsp chocolate powder
Zest from 1.1/2 orange

(B) 6 egg whites
97 gm caster sugar

Method

Sift plain flour and cornflour, set aside.
With a ball whisk, beat yolk eggs with sugar till pale, add in oil, orange juice. Mix well.
Sift the flour and cornflour mixture into the egg yolk mixture, mix well till smooth.
In a clean bowl, beat egg whites till frothy, then add in sugar in three batches and continue beating till stiff peaks form.
Fold 1/3 meringue into the egg mixture, mix well followed by the balance egg whites.
Divide the batter into 2 portions. Mix one portion with the chocolate powder. Add orange zest to the other portion, mix well.
Scoop half portion of the plain batter into an ungreased 23 cm chiffon cake pan, followed by a layer of chocolate batter, then cover up with the remaining plain batter.
Lightly drop the pan on the work top to dispel any air bubbles.
Bake on the lower rack of a preheated oven @ 170 deg.C for 50 to 60 mins. Test with a skewer till it comes out clean.
Invert the cake immediately and let cool completely. Unmould by hand.
Dust with chocolate or cocoa powder as desired.

Steamed Chicken with Cordycep Flowers

This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as 虫草花 is delicious with added aroma from the Shaoxing wine and sesame oil. This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back. You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests. Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!

Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower. Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple. Well, the consolation is that the colour is natural. Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm) 14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...

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