Brush the moulds with butter and sprinkle with strong flour (not listed). Shake off the excess and chill in the fridge.
Grate the orange zest.
Squeeze the orange to obtain about 50 ml of juice.
Mix the egg yolks and sugar together and beat well.
Beat until pale and fluffy and add the orange zest and juice. Stir well.
Mix the flour and baking powder together, sift into the egg yolk mixture and mix.
Add the melted butter slowly by dripping through a spatula. Stir the mixture and you'll have runny batter. Leave to rest in the fridge for one hour.
Preheat the oven to 200°C.
Pour the batter into the moulds and fill 80% of each mould. This batter does not expand a lot.
Reduce the oven temperature to 180°C and put the molds in the oven to bake for 15-18 minutes. When a skewer inserted comes out clean, it is done.
After they're finishing baking, brush the surface with curaçao liqueur.
If you slice in half you can see a golden cake that's very aromatic. After they cool, cover with cling film to make them moist.
If you plan to freeze them, wrap with cling film tightly and put in a freezer bag. Squeeze out excess air from the bag and chill in the freezer. Before you eat, leave at room temperature to defrost.
You can enjoy the fluffiness and aroma right after they're done, and enjoy a matured taste the following day.
Story Behind this Recipe
Ever time I make chiffon cakes, I have 3 egg yolks left over. I got tired of eating caramel custard, so I wanted make baked desserts.
The batter doesn't expand a lot, so do not put too much into each mould. My family loves them so much, they disappear in an instant.