Source: Baking Wonderland by Samantha vacation
Ingredients:
A. 100g mandarin orange juice
60g corn oil
100g cream cheese
B. 5g mandarin orange zest
Flour sift & mix:
10g Corn flour
90g low protein flour
C. 5 egg yolks
20g caster sugar
(Lightly beat both)
D. 6 egg whites
60g caster sugar
1g cream of tartar or 5ml lemon juice
Method:
1. Use double boil method to cook ingredients A till cheese melt, remove from heat once the mixture boil and keep stirring, add in ingredients B. Once the cheese melted (yes, while still hot), add in ingredients C. Keep stirring to form a thick batter, set aside cover with damp cloth.
2. Preheat oven 150c for 20 minutes.
3. Beat egg whites till bubbles form, add in cream of tartar or lemon juice, then continue to beat, add in sugar slowly in batches, beat till soft peak form near peak form.
4. Fold in beaten egg whites to batter in batches, fold the mixture downward up with spatula in the bowl.
5. Pour in moulds, bake 70mins.
* my oven : I bake the cup cakes at 150C for 20min, then 140c for 20-25 mins.
* bake about 15-18 medium size cups.
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