Mandarian Orange Sponge Cake

A Mandarin Orange Sponge Cake. Using mandarin orange for this recipe for a change. Usually I would use Sunkist. But since there are quite a few of those oranges left after chinese new year. This is one of the way to "revive" the fruit. The skin was peeled, cleaned and dried under the sun for it to be use as 橘皮. Add 橘皮 to your red bean soup. Or make tea with it. This is my favourite sponge cake recipe that never failed. Its light and nice. It's even better if whip cream and fruits are use for topping or sandwiched in between.

Recipe:

Ingredients:
Eggs 6
Sugar 150g (50g for the yolk portion & 100g for the white portion)
Orange juice w lemon juice 40cc (in this recipe half lemon juice was used)
Milk 40cc
Oil (Canola/Veg.) 110cc
Self raising flour 150g + abit of BP

(1)Seperate the eggs yolk into a mixing bowl and eggs white into the mixer bowl. Make sure the mixer bowl is clean with no oil or other residue else it would be difficult to beat the egg white to the desired condition.

(2) Eggs yolk portion.
Slightly beat the egg yolk with the whisk (or mixer) and slowly add in the sugar (50g). Whisk till it turned pale in colour. Add in the orange & lemon juice and milk. Whisk them well. Add in the vegetable oil and whisk well again. Add (optional) a few drop of vanilla essence. Blend well. Sieved in the flour. Blade the mixture well.

(3) Eggs white portion.
Using the mixer. Beat the egg white till rough bubbles before adding the sugar (50g). After a few seconds add in the remaining sugar (50g), using high speed beat till the egg white could stand or you can see the "line". 打发蛋白很重要！打到可看到纹路或站立.

(4) Mix in (step 3) into (step 2) bit by bit. Using quick and light movement blade in the egg white and fold into the egg yolk mixture. Never to use whisk or stir when mixing it together. When its done, pour into a baking tray laid with baking paper.

Preheat oven: 10 mins
Bake: 150-160 degree (30-40mins)