| Ingredient | Method |
| 3A Egg yolks 55g veg oil 20g caster sugar 85g Mandarin Orange juice, squeezed 65g Mandarin Orange Custard Filling 90g LP flour 1g red yeast rice powder 2g pumpkin powder 1tsp baking powder 1/3tsp salt 3A Egg white 60g caster sugar 1/4 tsp cream of tartar | 1. Preheat oven to 170C. 2. In a mixing bowl, whisk egg yolks and sugar until combined. 3. Add veg oil, mandarin orange juice and mandarin orange custard filling together until combined. 4. Sift flour and salt into (2) and mix well with mixer until a smooth paste is formed and no lumps are visible. 4. In another clean mixing bowl, add egg whites and caster sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed. 5. Add ⅓ of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula. 6. Pour batter into 6.5-7' cake pan and bake at 170C for 35-40mins. 7. Remove cake from oven and cool by standing the pan upside down. |
| Cream Mousse: 200g heavy cream 20g caster sugar 90g mandarin orange juice, squeezed 1/2tsp salt 1/2 tbsp orange emulco | 1. Using a stand mixer, whip cream, sugar, orange emulco and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whipped up to 50-60%. A correct consistency by checking: there will not appear lines during stirring. (Don't beat too hard@stiff, or else it can' t turns to lava texture) 2. Using a whisk, fold one-third of the cream into the orange juice to lighten it. Fold in remaining cream using a rubber spatula. |
| Assembly: 1. Trim the domed of cake. Place the cake on cake plate. 2. Wrap the plastic paper over the cake tightly. 3. Pour the mousse into the cake and decorate as desired. 4. Send back to refrigerator for another 1-2 hours. 5. Decorate as desired. | |
No comments:
Post a Comment