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
Ingredients:
Orange juice concentrate, water, humectants (E1520), natural flavours, stabilizer (E415), acidity regulator (E330), natural food colour.
Orange chiffon with maple recipe
Ingredients
- 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
Directions
- 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.