Zest Dessert Paste - Sunrise orange 1kg

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Zest Dessert Paste - Sunrise Orange 1kg

Zest Dessert Paste - Sunrise Orange 1kg

Using natural ingredients with orange juice concentrate added, Zest Sunrise Orange has a well balanced sweet & juicy orange aroma.

  • Natural flavour compound to flavour any dessert
  • Natural colour used
  • Orange juice concentrate added
  • Bake stable

Recommeded dosage:

25g - 30g flavour : 1kg of total mixture of cream filing

10g -15g flavour : 1kg of dough/batter


Product net weight: 1 kg

Made in Singapore

OJ pack size


Orange juice concentrate, water, humectants (E1520), natural flavours, stabilizer (E415), acidity regulator (E330), natural food colour.


Orange chiffon with maple recipe


  • 150g   Whole eggs
  • 85g      Sugar
  • 30g      Vegetable oil
  • 2g        Ground cardamom powder
  • 12g      Orange zest (1 medium orange)
  • 280ml  Orange juice (3-4 oranges)
  • 8.5g      Zest Dessert Paste – Sunrise Orange
  • 75g      Cake flour
  • 4g        Baking powder
  • 125g    Maple syrup


  • Preheat oven to 170 degree C. Grease a  7” chiffon cake pan.
  • Separate the egg yolk from the egg white in two bowls. Place the egg white in the freezer for 15 minutes 
  • In the bowl with egg yolks, cream together with ½ of sugar until creamy and pale. Add the vegetable oil, ground cardamom powder, orange zest & whisk well.
  • Add the orange juice, Zest Dessert Paste – Sunrise Orange  and continue to whisk.
  • Sift the cake flour & baking powder into the egg yolk mixture. Whisk until well combined with no lumps.
  • Remove egg white from the freezer and whisk with remaining ½ of the sugar until stiff peaks.
  • Fold in slowly the egg whitemeringue until well combined.
  • Pour the mixture into the chiffon pan and bake for 30-35 minutes.
  • Cool the cake up-side down. Run a paring knife around the pan to release the cake.
  • Drizzle maple syrup over the cake just before serving.