Saturday, May 10, 2014

I Heart You!

 Celebrating my 6th wedding anniversary today *^_^*

Orange Rice Chiffon Cake
(Recipe adapted & modify slightly from Vivian pang Kitchen)   

3 egg yolks
40g vegetable oil
50ml mandarin orange juice
1 Tbsp Cointreau

60g plain flour  
30g rice flour

3 egg whites
60g sugar 

1. Combined ingredients (A) together. 
2. Sift in ingredients (B) into (A). Mix till smooth.
3. In another bowl, whisk the egg whites till frothy. Add sugar gradually & beat until stiff.
4. Fold in 1/3 of the whites into the yolk mixture till well incorporated. Pour in the remaining egg whites & fold gently till well combined.
5. Pour into desired mould. Bake in a preheated oven @ 160C for 40mins.

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