Originally, i wanted to make an orange chiffon but the orange juice was not tangy at all. So, I added lemon juice therefore have to call it Lemon Orange.
Ingredients:
5 eggs - separate yoke from white
150g castor sugar
125g cake flour
1 tsp baking powder
1/4 tsp salt
Grated rind of one orange
Grated rind of one lemon
2 tbsp corn oil
Combine to make 2/3 cup liquid (Orange juice and Lemon juice)
1/2 tsp cream of tartar
Method:
Preheat oven to 375°f.
Whisk egg whites,cream of tartar amd half portion of sugar in an electric mixer until just stiff and mixture holds its shape.
Whisk egg yolks and sugar until light and creamy. Add grated orange and lemon rind. Add orange and lemon juice and stir well. Sift in cake flour , baking powder and salt and fold gently . Stir in corn oil.
Add 1/3 of the egg white to the egg yolk mixture and combine thoroughly.
Pour the rest egg white mixture into egg yolk mixture. Carefully and gently mix with a spatula until batter is even.
Pour mixture into a 20cm ungreased tube pan.
Bake in preheated oven for 40 minutes or until cake is well browned on the surface.
Remove cake from the oven and invert mould immediately. Leave aside to cool completely before removing from the mould.
Note
To remove the cake from the mould, run a knife around the sides of the mould and the base as well.
Serves
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Kodok in malay means toad and i guessed the finished product is so ugly that the name is self explanatory. The only failure in making this recipe is that you might end up with burnt kuih. If this batter is baked in muffin tins then it will be called 'Banana muffins'. There is only one type of bananas that are readily available in the supermarkets here and this kuih is made only when i have overriped bananas in hand.
Ingredients:
3 large overriped banana- mashed
1 Tbsp caster sugar
pinch of salt
1/2 tsp bicarbonate soda
1/2 cup dessicated coconut
1/4 cup chopped nuts(optional)
100g plain flour
oil for deep frying
Method:
Mix all the ingredients except the oil.
Using an ice cream scoop, slowly drop in batter into moderately hot oil. (Do not over crowd. The kuih kodok would float up when it is cooked)
Remove from oil on to cake rack to cool.
Serves
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Making swiss roll is so easy now that i have a dear friend, Lena who so graciously arranged a big box of cake emulsifier. I had shy away from using this as years ago when i used it, it gave an aftertaste to the cake. After discussing with the younger bakers who said that there is no aftertaste, decided to give it a try again. True it has no aftertaste.
Ingredients:
3 egg yolks
6 egg whites
50 gm ice water
150 gm sugar
1 tbsp cake emulsifier
1 tsp baking powder
100 gm cake flour
60 gm cornflour
1 tsp vanilla
75 gm melted butter
Filling:
Raspberry jam(or whatever jam desired)
Method:
Preheat oven at 400 f.
Grease and Line a swiss roll pan 10" x 15" with greased proof paper.
Whisk all the ingredients except the melted butter until double and stiff.
Add in melted butter and whisk to mix.
Pour into prepared pan and put to bake for 10 to 12 minutes or until top is brown(do not overbake)
On a slightly damp kitchen towel, dust with confectioner's sugar.
Overturn pan on to kitchen towel and leave to cool.
When cooled, remove pan and greased proof paper.
Trim edges, spread with jam and roll tightly using the towel to aid the rolling.
Serves
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