香橙相思蛋糕 (Orange Ogura Cake)

听闻相思蛋糕是比戚风蛋糕更松更好吃，看见好友上传了她的相思蛋糕，我也忍不住要挑战一下。太久没做烘培了，我的相思蛋糕就差点败在我手里。我忘了用锡纸包着烤盘，烤到一半才发现水蒸气弄湿了蛋糕...伤心，我的第一个Kitchen Aid作品，难道就这样完了吗？我什么都不管了，马上把装着水的烤盘拿走，就用普通蛋糕烘烤方式，150度急救吧！皇天不负有心人，花多45分钟，结果急救成功！太高兴，太兴奋了！老公说我是把死马当活马医...他真坏！还好他欣赏这蛋糕，我就饶他这一次。哈哈！

Ingredients:

• 70g Orange juice
• 40g Vegetable oil
• 1/4 tsp Salt
• 55g Cake flour
• zest from 2 oranges
• 4 Egg yolks + 1 whole egg
• 150g Egg white
• 1/4 tsp Cream of tartar
• 60g Sugar

Method:

1. Line baking sheet at the bottom of an un-greased 7 inch square pan and preheat the oven to 160C with a tray of boiling water at bottom rack.
2. Whisk egg yolks,and vegetable oil until frothy and add orange juice, mix well. Sift in flour and orange zest, mix well set aside.
3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar till peak form.
4. Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well.
5. Pour batter into pan and tap pan lightly to remove air bubbles.
6. Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.
7. Remove cake immediately after baked and invert cake on wire rack to cool.