I received an orange marmalade from Agnes. The expiry date is November 2017. I shall use it for baking soonest as possible. From all images shown as orange marmalade cake, I picked this one as the custard part made it standing out. Adam’s deliverable showed half cake half custard. But majority of mine was custard. Perhaps, I made something wrong. Anyway it was nice. I shall make it another time to figure out if it was because I did not alternate the addition of milk and flour or the egg white texture was not good enough.
170g /1/2 cup orange marmalade
125g butter, plus extra for greasing
4 eggs, separated
80g castor sugar
128g plain flour
1 tsp white vinegar
1/4 cup icing sugar (skipped)
Heat your oven to 160ºC and line a 20cm cake tin.
Combine the marmalade and butter in a small saucepan and heat until the butter is just melted. Set aside to cool slightly.
In the bowl of a stand mixer combine the egg yolks and sugar, beating until pale and fluffy. Add a tablespoon of cold water and the melted butter and marmalade mixture and whisk to combine.
Add the flour with the mixer set to a slow speed, and when it is incorporated add the milk a little a time until the mixture is smooth.
Separately whip the egg whites to firm peaks and add the vinegar, whisking to combine. Fold half the egg whites into the batter mixture until combined, then fold in the remaining egg white. Transfer to the cake tin and bake for 45 minutes or until the top is brown and the edges are well set. The cake should still be very wobbly in the centre.
Cool to room temperature in the tin, then chill in the fridge for 2 hours.
Remove, slice and dust with icing sugar to serve.