Recipe taken from Lottie + Doof

Below metric amount of ingredients i used

• 190 gram walnut pulsed into rough ground walnuts
• 150 gram all purpose flour (the actual batter is very liquid, i added 1 Tablespoon more flour, but it is still very liquid, but in the end the cake turn out fine)
• 1 tablespoon baking powder
• 4 large eggs
• 150 gram cups sugar
• 125g freshly squeezed orange juice
• 1 1/2 tablespoons finely grated orange peel
• 1/2 cup olive oil (i used a whole tea cup of oil which i previously measured to be half a cup in amount

ingredients

this is how liquid the cake batter looks like. The batter turns out very liquid, very much like a pancake batter, i added i think i tablespoonful of flour to it, but still remain very liquidy, there is no batter-trail when it is poured into the cake pan.

Done

To show how liquidy the batter it, this is bottom of springform pan, there are a little batter seeping out from bottom of pan

But at the end, the cake turns out nice and yummy, the orange zest did its part of elevating the aroma and deliciousness of this cake. The cake look dense here, but the walnut oil etc manage to make it yummy.

Recipe taken from Hubpages.

replaced milk with choc milk

reduced oil slightly from 75g to 70g, sugar from 130g to 100g

Recipe

Banana + Vanilla + egg etc

wet and dry ingredients

top with chocolate rice sprinkles

Done, beautifully puffed up  and moist inside, i have reduced the sugar so this tasted “very healthy”, can add slightly more sugar to make it taste better i think

Followed amount specified in The Kitchen 70’s recipe exactly, with exception of substituting lemon juice with cream of tartar, recipe i used as below

4 egg yolk, 15g sugar, pinch of salt

65g vegetable oil, 70g sifted fresh orange juice

85g flour sifted with 15g of corn flour

4 egg white(160g i didn’t measured the weight for my 4 eggs), pinch of cream of tartar, 75g caster sugar

i baked the initial 10mins on 175C, lowering it after the top is quite brown, the last 10 mins on 150C, total baking time only 25 minutes.

lovely puffed up when done baking, and inverted to a white vinegar bottle

looks okay here as well

slightly egg white not mixed into the chiffon resulting in white pockets, wish it is higher cake though, as seens it slight sink

taste is alright, just wish it is higher instead of sinking down eventually

Recipe taken from Simply Recipes

ingredients: the the right is instant coffee, white vinegar, vanilla and olive oil

spooned

Done

i find this just so so, not memorable

Recipe taken from Bake or Break Recipes.

I forgot to add salt, also should have buttered and floured the cake tin, only to realise this when pouring the batter into cake tin. But the cake end out able to be unmold so easily even though i only put parchment on the bottom and half out the circumference

Thinking of getting an oven thermometer, i find my oven is too hot and top of cake brown easily and crack easily though i am using lower heat than stated.

I find this cake is with slight cocoa bitterness and tasted just so so, it will be better if eaten with ice cream, crumble on top of froyo, sandwich with chocolate cream etc, i just find it plain and dry on its own

sugar + butter

Done

Not my cup of tea