Indulge in the vibrant flavors of Thailand with this irresistible Kek Sôm, a traditional Thai orange cake. Its bright, citrusy aroma and moist, spongy texture make it a delightful treat for any occasion. This recipe offers a delightful twist on classic orange cake, incorporating subtle Thai spices that elevate the familiar into something truly special. The cake's delicate sweetness perfectly balances the tangy orange notes, creating a harmonious blend of tastes and textures that will leave you wanting more. Imagine sinking your teeth into a slice of sunshine – that's the promise of Kek Sôm.
This recipe provides a step-by-step guide to crafting your own perfect Kek Sôm, ensuring even novice bakers achieve delicious results. From preparing the batter to achieving the perfect golden-brown crust, we'll take you through each stage with clear instructions and helpful tips. Let's get started and unlock the secrets to this captivating Thai dessert!
Tools Needed
- Mixing bowls
- Whisk
- Sifting tool
- Baking tray
- Oven
- Spatula
Ingredients
- Flour: Regular amount
- Baking powder: Regular amount
- Sugar: Regular amount
- Salt: Regular amount
- Orange zest: Amazing amount (to taste)
- Milk: Regular amount
- Water: Regular amount
- Butter: Regular amount
- Eggs: Regular amount
- Orange syrup: Regular amount
- Cornstarch (or arrowroot powder): Regular amount
- Butter for Cream: 5 kilograms (for filling, can be reduced)
Step-by-Step Instructions
Step 1. Prepare the Cake Batter
- Combine wet ingredients (eggs, milk, water, butter, orange zest) and beat until combined.
- Sift flour and baking powder three times to remove lumps.
- Gradually add dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing.
Step 2. Bake and Cool the Cake
- Pour batter into a prepared baking tray and bake until golden brown.
Step 3. Make the Orange Cream Filling
- Combine water, cornstarch (or arrowroot), sugar, and orange syrup. Heat while whisking constantly until thickened.
- Remove from heat and whisk in cold butter until smooth and creamy. Let cool.
Step 4. Assemble and Decorate the Cake
- Once the cake is cool, slice horizontally to create layers. Spread the cooled orange cream between layers.
- Decorate the cake as desired with fresh fruit or other toppings.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Ensure you sift the flour and baking powder multiple times to avoid lumps in the cake.
- Don't overmix the batter; once the dry and wet ingredients are combined, stop mixing.
- When making the cream filling, be careful not to burn it. Whisk constantly and remove from heat immediately when thickened.
- Allow the cake and cream to cool completely before assembling to prevent the cream from melting.
Nutrition
- N/A
FAQs
1. Can I substitute the orange zest with another citrus fruit?
While orange zest is traditional, you can experiment with lemon or lime zest for a different flavor profile. However, the flavor will be significantly altered.
2. How can I store leftover Kek Sôm?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It's best enjoyed at room temperature.
3. What if my cake is too dry?
This might be due to overbaking. Next time, check for doneness earlier and reduce the baking time slightly. Ensure your oven temperature is accurate.
This Kek Sôm recipe offers a delightful journey into the heart of Thai baking, resulting in a cake that’s both visually stunning and incredibly flavorful. We hope you enjoyed the process as much as you will enjoy the delicious results. Now go forth and create your own slice of sunshine!