Monday, 13 February 2012

Chocolate & Orange Angel Cake

Hello! I'm back.

So, baking is all an experiment right? Well, most of the time. And sometimes the recipes just don't cut it. Unfortunately I've done 3 recipes within this year that have failed in one way or another. But if I only posted about my successes, there might be very little to read about.

Here's one of the 3 that didn't sit well with my palate though my parents seemed to like it quite a bit.

The recipe from the Greatest Ever Chocolate Cookbook looked impressive and healthy for a change. No butter and no egg yolks. But what kinda cake is that?!

My opinion? The cake needed more chocolate umph in it which would have been greatly boosted by egg yolks and butter. The icing seemed too sweet for me and the orange peel lacked enough zest.

But for those who are all for ultra-healthy cakes and something not too sweet (the cake), then here's the recipe for you. The icing is quite a good recipe too though I'd cut down on the sugar next time and add some vanilla extract.

  • 1/4 cup plain flour
  • 2 tbsp unsweetened cocoa powder
  • 2tbsp cornflour
  • pinch of salt
  • 5 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup caster sugar
  • blanched and shredded rind of 1 orange
  • 1 cup caster sugar
  • 5 tbsp water
  • 1 egg white
  1. Preheat oven to 180 degrees C and grease a bundt tin
  2. Whisk flour, cocoa, cornflour and salt together
  3. In a clean, grease-free bowl, whisk the egg whites until foamy. Add cream of tartar and whisk until soft peaks form
  4. Add sugar to egg whites a spoonful at a time, whisking after each addition
  5. In 3 additions, sift in the flour mixture and fold in until well incorporated
  6. Pour mixture into bundt tin and spread out evenly
  7. Bake in the oven for approx. 35mins or until a skewer inserted comes out clean
  8. Cool on a wire rack until ready to remove from tin
  1. Put sugar in the water and stir over a low heat until dissolved
  2. Boil syrup until it reaches 120 degrees C on a candy thermometer
  3. Whisk egg white in a clean and grease-free bowl until stiff
  4. In a slow and steady stream add syrup to egg white while whisking
  5. Continue to whisk until mixture is thick and fluffy
  1. Spread the icing over the cooled cake
  2. Decorate with orange rind


No comments: