Friday, April 20, 2012

ORANGE SPONGE LAYER CAKE FOR PAPA 50 TH BIRTHDAY





I am always phobia  with sponge cake and I had tried many recipe but not so much to my liking until I tried this recipe from foodie Magazine Saji April 2012. My goodness it was so simple. You don't even have to separate the egg yolk and the egg white. The recipe call for the eggs and flour to be whisked together until light and fluffy. Theb add the corn oil and water. As simple as that and the results was so awesome. The cake was so good! It is the fluffiest and softest cake that I've ever made, and by far is my best cake crumb!

Once the cake is cooled, I decorated it with simple pipes of the whipped cream. After a few photos, I cut the cake and the texture was very fine. This is the fluffiest cake that I've ever made. The texture was so fine and soft, it's like made with a mix! And, the color was perfect orange.I'm so happy with how the cake turned out, it's so delicious because of the orange flavor that it imparts with every bite. The recipe itself was a classic,  it was my success story   ha...ha... I love this cake, now definitely one of my staples.


Orange Sponge Cake


  
INGREDIENTS
500 g sponge mix flour - I used optima
1/2 teaspoon salt
8 large eggs, 
175 ml corn oil
175 ml water
2 tablespoon orange juice or water
1 teaspoon orange extract or 1 tablespoon orange peel, finely chopped (from 1 large orange)

INSTRUCTIONS
Preheat the oven, prepare the pan and sift the cake flour:

Position a rack in the center of the oven and preheat the oven to 325 degrees F.

Grease only the bottom of a 9-inch springform or cake pan, line with parchment paper and grease the paper. Make sure you do not grease the side. (This type of cake is easier to remove from a two-part pan). Set aside.


To fit a piece of parchment paper to its pan, trace the outline of the pan on a piece of parchment paper. Cut out the circle, and place it pen or pencil side down in the pan.




In a mixer bowl of a stand mixer, whisk the eggs, flour and orange colour Fit the mixer with the whisk attachment, and mix the egg and flour. 

Then, add  orange juice, and orange extracts(or zest) 

Start with your mixer on medium-low, gradually increasing its speed to high. Stop when the  mixture is light in color, taking about 4-5 minutes

Add in the water and oil and continue whisking until well blended.

Divide the cake into 3 portion

Scrape the batter into the prepared pan. Lightly smooth its top.

Bake the cake for 40 minutes or until the cake is well risen, firm, and sounds hollow when tapped on the pan with the handle of a wooden spoon.

It should also be golden brown on top. It will not shrink from the side of the pan. The cake will form a slight dome.

Cool the cake in its pan on a wire cake rack for ten minutes.




Selalunya kalau bab-bab kek sponge ni..memang selalu mengecewakan saya...cukup takut hendak membuatnya...kek macam ini banyak juga ragamnya lebih-lebih lagi bila resipinya memerlukan kita asingkan putih telur dan kuning telur...bab ni memang saya selalu fail. 


Tapi entah macam mana saya terpandang resipi di majalah Saji keluaran April 2012, dan kebetulan hari ulang tahun bapa anak-anak ini pada 17 hb April baru ini saya bertanyakan apa yang hendak dibuat...kata Myraz teringin hendak makan kek span orange macam di kedai punya. Jadi saya guna pakai resipi dari majalah saji ini. Masyallah...hasilnya memang memberangksang sekali...mudah dan sedap. Biasanya birthday kek kalau buat kat rumah pasti akan bertahan dua hari tapi kali ini habis dalam hari yang sama. Kek ini lebih hebat dari kek yang saya buat untuk Ayu dan Eyba.


Cukup lembut, gebu dan terasa orangenya. Yang paling saya suka cara membuatnya memang mudah dan sekarang rasanya saya tidak akan menggunakan resipi lain lagi. Resipi ini akan jadi pilihan saya...tetapi pentingya tepung yang digunakan untuk resipi ini ialah sponge mix flour....saya tak jumpa pun tepung ini jadi saya guna tepung "optima"....memang hebat tidak perlu gula sudah cukup manis. Kalau tak percaya cuba try...pasti akan suka. Hujung minggu ini saya cadang nak experiment dengan lapisan mocha dan vanilla. Dah gila buat kek sponge pula.

Next post - Red Velvet Whoopie Pie

14 comments:

Amie said...

Waduh Kak Paty.... OSLC yang sungguh ayu menawan! Happy birthday untuk papanya yang ke 50 itu.... panjang umur & murah rezeki.

Chik Mimi said...

kak paty sungguh cantik kek akak,saya ni bab mendeco hancus

Wattie said...

Assalamualaikum Kak Paty,
Lembutnya nampak kek oren tu, rasa cam nak tumpang makan. Happy belated birthday untuk papa ya...

Cheq Sue said...

macam terbau2 aje keknya tu kak...biasa kalau kek oren ni memang wangi kan, belum makan lagi tu

Paty's Kitchen - Cook with passion. said...

Salam Annie...akak sekarng ni dah gian pula bab2 menghias kek tapi modalnya yu ajelah pakai manik-manik aje..nak buat yang lebih2 belum pandai.

Paty's Kitchen - Cook with passion. said...

Salam Chik Mimi...sama juga kalau yang pakar tenguk kek akak dia orang pun tahu...kek abaru bertaktih-taktih...jadilah buat makan anak beranak

Paty's Kitchen - Cook with passion. said...

Salam Wattie.....rasa malu pula dengan Wattie...Wattie bbab kek ni memang expert...tu;ah akak ambil inspiration dari wattie

Paty's Kitchen - Cook with passion. said...

Salam Che Sue...bukan aje baunya...kelembutanya juga hebat...cubalah akak pun tak sangka dapat menghasilkannya.

ijayuji said...

Salam kak paty!!! waaaaa...byk yg kita ketinggalan :D tgk kek yg org buat selalu sgt rasa nak makan n buat tp bila buat mesti tak jadik mcm yg org buat :D alasan nak suruh org buatkan hihihi.. tp mmg kita suke betul tgk tekstur kek2 yg akak buat, mmg sedap betul tgk huhu..

Nieza said...

Happy belated birthday utk papa..semoga sihat dan dimurahkan rezeki selalu.

suka tgk kek ni kak....sure harum jer bau oren tu kan..nanti nk cuba jugalah:)

Nieza said...

kak, nak tanya resepi ni memang tak guna gula ke? akak guna topping kek tu buttercream ke whipping cream nampak putih tu cantikla.

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