This lovely individual serving of vanilla and orange blossom cake is inspired by The Og Snack cake of Zoë François .
Our recipe has been simplified from the original recipe. We only use the ermine frosting on the top of the cake .
Ingredients
110g all-purpose flour
95 g castor sugar for the cake
45 g castor sugar for the meringue
1 tsp baking powder
½ tsp kosher salt
3 egg yolks
5 egg whites at room temperature
60ml mild-flavored oil ( we used Sun flower oil )
1/4 cups /60ml freshly squeezed orange juice ( we use tangerine 🍊)
1 tsp orange zest ( or more )
1 vanilla bean
½ tsp cream of tartar
Equipment
Hot Dog Bun pan or Eclair silicone mould
(Our recipe makes around 20 pieces of Hot Dog Bun pan size of 10 x 3.5 cm)
Instructions
1. Preheat the oven to 350°F / 175°C. Lightly grease a nonstick hot dog-bun pan.
2. In a large bowl, whisk together the flour, 95 g of the sugar, baking powder, and salt until combined.
3. Set aside.In a separate bowl, stir together the egg yolks, oil orange juice, orange zest, and vanilla bean .
4. Add the dry ingredients to the egg yolk mixture and whisk together until smooth. Set aside.In a stand mixer fitted with the whisk attachmer combine the egg whites and cream of tartar and beat on high speed until medium peaks form, about 2 minutes.
5. Turn the speed to medium-lor and slowly sprinkle in the remaining ¼ cup / 50 sugar to create a French meringue. Turn the speed to high and beat until stiff, glossy peaks form, 1 2 minutes more.
6.Stir one-third of the meringue mixture into the egg yolk mixture to loosen it up. Then, using the whisk attachment or a rubber spatula, fold the remaining meringue into the yolk mixture.
7. Use 16-inch / 40cm pastry bag pour the batter into the bag, cut the tip of the bag after and then pipe into the prepared pan, filling each mold only two-thirds full.
8. Bake until golden and a tester comes out clean, 15 to 20 minutes. Invert the pan and tap gently to remove the cakes onto a sheet of parchment paper.
Let cool completely.
Ermine Frosting
1/2 cup whole milk
88 g castor sugar
20 g all purpose flour
A pinch of salt
Seeds scraped from 1/3 vanilla bean
1/2 tsp of orange blossom water
112g unsalted slightly cold but soften French butter
1. In a large saucepan over medium heat, whisk together the milk, sugar, flour, salt, vanilla, and almond extract and bring to a boil, whisking continuously. Once the mixture boils, continue to cook and whisk for about 3 minutes; it will become quite thick and glossy, like pudding.
2. Pour the mixture into a shallow container and cover with plastic wrap, pressed directly onto the surface. Let cool to room temperature, or freeze for about 20 minutes until just cool to the touch but not frozen.In a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, about 1 minute.
3. Turn the speed to medium-high, add the cooled mixture, and beat until smooth and light in texture and color.
4. Use immediately
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