Orange Ogura Cake

     70g Orange juice
     40g Vegetable oil
     1/4 tsp Salt
     55g Hong Kong Flour/Plain flour
     zest from 2 oranges
     4 Egg yolks + 1 whole egg (60g each)
     150g Egg white
     1/4 tsp Cream of tartar
     70g Sugar

     Method:

• Line baking sheet at the bottom of an ungreased 7 inch square pan and preheat the oven to 160C with a tray of boiling water on the most bottom rack.
• Whisk egg yolks,and vegetable oil until frothy and add orange juice, mix well. Sift in flour and orange zest, mix well set aside.
• Using an electric mixer, whisk egg white, cream of tartar and castor sugar till peak form (not stiff).
• Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well.
• Pour batter into pan and tap pan lightly to remove air bubbles.
• Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.
• Remove cake immediately after baked and invert cake on wire rack to cool.