| Ingredient | Method |
| 4A egg yolks 60g caster sugar 70g veg oil 65g milk 1tsp orange emulco 145g LP Flour 105g homemade mandarin curd glaze 1 1/4tsp baking powder 1tsp orange emulco 10g cocoa powder+20mlg water 4A egg whites 1/4tsp cream of tartar 60g caster sugar | 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil, mandarin curd glaze, orange emulco and milk until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Divide batter into two portions, one portion mix with cocoa mixture and another one maintain as mandarin orange batter. 7. Spoon 2-3 tbsp of cocoa batter into center of 7" moulds followed by mandarin orange batter, continues alternately until all batter is finished. Tap the tin to remove any air bubbles. 8. Bake in preheated over for 40-45 minutes or until top is evenly browned. 9. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 10. Cool completely and remove from pan. |
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