It has been a long time since I posted a recipe. Had been experimenting twice just to get the baking timing right.
I have to say that I really love the sponge. Orange flavour rather than normal plain sponge. I then tried to layer the bottom two layers with strawberries and the top layer with lychee.
My attempt in layering the cakes together….
After the creaming process, doesn’t look too bad eh…
Recipe for orange chiffon sponge with strawberries and lychee:
8 egg white
half a tsp cream tartar
1 tsp of caster sugar
7 egg yolk
250g caster sugar
1 pinch of salt
2 tbsp orange zest
150ml orange juice
250g plain flour sieved together with 1 tsp of baking powder
150g corn oil.
Steps for B ingredients:
Beat egg yolk with caster sugar and salt at high speed until light and fluffy.
Add in orange zest and beat the mixture again for another 30 seconds.
At medium speed, add in the orange juice slowly until the mixture incorporates together.
Using a spatula, mix the flour with the mixture.
Lastly, mix in the corn oil until incorporated.
Whisk all the ingredients of A together until stiff peak
Add B into A and fold them together gently until evenly mixed.
Divide the mixture between two 9 inch springform cake tin.
Bake each cake tin for approximately 23-25 minutes.
When baked finished, leave it to cool.
Remove the sponge from the cake tin. Sponge from one cake tin can be divided into 2 layers using a serrated knife.
Whip approximately 1000ml of whip cream and layer them as you wish. You can use any fruits as you wish. I kind of like strawberries, longan, rambutan, lychee in the layers. Cream the whole cake with patience and it’s done! Use grated dark chocolate for the sides.