| Ingredient | Method |
| Ing A: corn oil 50 g milk 60 ml salt 1/8tsp 5 A egg yolks, cool 1 A whole egg, cool 2 tsp earl grey tea powder 100g low protein flour Ing B: 5 A egg whites, cool 80g caster sugar 1/2 tsp cream of tartar | 1) Ing A：Beat all ingredients (except flour) until bubble. Add flour and stir into the mixture until well combined. 2) Ing B: Place egg whites & cream of tartar in mixing bowl and beat at high speed for 30 sec until slightly foamy. 3) Gradually add in sugar and beat until soft peak/firm peaks form. 4) Using a whisk, fold one-third of the cream into the orange mixture to lighten it. Fold in remaining cream using a rubber spatula. 5) Divide 1/3 of the batter and mix with melted chocolate until well combined. 6) Pour the orange batter into 7 inch square pan. Tap pan on the counter to remove air bubbles. 6) Smooth the top of batter by using spatula, to remove any remaining bubbles. 7) Steam bake in preheated oven 180C for 55-60 minutes or until top is evenly browned. 8) When the cake is removed from oven, turn cake pan upside down to cool enough. |
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