Ingredients A:
| 90g | Prima Top Flour |
| 90g | Prima Superfine Wholegrain Flour |
| 8g | Baking Powder |
Ingredients B:
| 160g | Egg Yolk |
| 150ml | Water |
| 80ml | Vegetable Oil |
| 80g | Sugar |
| 15g | Orange Concentrate |
| 2g | Salt |
Ingredients C:
| 270g | Egg White |
| 190g | Sugar |
Topping
| 300g | Whipping Cream |
| 15g | Icing Sugar |
| 15pcs | Orange & Grapefruit |
1. Shift Ingredient A and set aside.
2. Combine Ingredient B well. Mix in Ingredient A with hand whisk.
3. Whisk Ingredient C until soft peak.
4. Fold meringue into the batter.
5. Fill the batter into a piping bag and pipe into 8″ tube pan until 3/4 full.
7. Preheat over to 180°C and bake for 55 – 60 mins then cool.
8. Whip the whipping cream and icing sugar until stiff peak.
9. Slice each wedge, pipe filling and top your cake with a refreshing garnish of grapefruit and orange slices.
Makes approx. 10 cakes.
This recipe is developed in collaboration with SHATEC.
