100g softened butter
2 egg yolks
The seeds of one vanilla pod
2 tbsp. instant coffee (dissolved in 50 ml hot water)
2 egg whites
½ tsp. baking powder
250ml orange juice
1 pinch of cinnamon
20ml orange liqueur
6 small soufflé dishes
buttered whipped cream to serve
Preheat the oven to 180°C on the Quarter Steam + Heat function.
Cream together butter, sugar, egg yolks, the seeds of one vanilla pod and then mix in the dissolved coffee.
Beat egg whites.
Sieve flour, corn flour and baking powder, add to the mixture in layers with the egg whites and then fold in.
Put the mixture into small dishes greased with butter.
Add 500ml of water to the drawer and cook for 35 minutes.
After baking: Place orange juice, sugar, cinnamon and orange liqueur into a saucepan and reduce until the sauce is syrupy.
Turn warm cakes out onto a dessert plate and decorate with sauce and whipped cream.