Perfect combination with a hint of orange fragrance and chocolate chips to make a delicious flavour
Author Ann Low
Prep Time 15mins
Cook Time 25mins
25gfreshly squeezed orange juice
50gcake flour/plain flour
Preheat oven to 160C. Sift plain flour and corn flour in a bowl and set aside.
Beat egg yolks and sugar with a hand whisk until slight pale. Add corn oil, orange juice and zest. Stir as you add.
Sift the flour the second time into the yolk mixture. Stir as you add till mixture to smooth.
In another clean bowl, beat egg whites until frothy. Add sugar in 3 separate rounds and whisk until stiff peak and glossy-looked.
Fold ⅓ of egg whites into the yolk mixture. Then pour in the remaining egg whites and fold gently until just combined with a rubber spatula.
Pour one portion of the batter into the two flower moulds, sprinkle some chocolate chips on top, cover with second portion of the batter, then again chocolate chips and cover with the remaining batter (total 3 portions).
Bake at 2nd lower rack in the oven for about 25 minutes.
Invert moulds immediately and let to cool down completely on a wire rack.
**Actually I've added a added a tablespoon of cocoa powder into a small portion of the plain batter for an upside down cake but I find the cake top looked prettier than the bottom. So it is optional to add a layer of the cocoa batter as seen in the picture.
**Try not to add the chocolate chips at the sides of the mould, the chocolate chips will melt and stick to the sides of the cake pan after baked. Then it is not easy to remove the cake from the pan by hand.