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1. Prepare the required materials according to the ingredient list, separate the egg yolk and egg white for later use (all the bowls and bowls used are oil-free and water-free)
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2. Mix the orange juice with the oil and fully emulsify it (the standard is that there is no oil on the surface of the mixture)
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3. After the low powder is sieved, pour in the mixture of orange juice and oil, draw a line and mix well until the dry powder is no longer visible, then add the egg yolk and continue to draw and mix well (do not stir in a circular motion to prevent the egg yolk from becoming sticky)
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4. Add the egg yolk paste to the orange zest, and mix it well.
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5. (Preheat the oven, up and down at 140°C) Whisk the egg whites at low speed until fine foam, add fine sugar at one time (the novice is best to add three times), and then blow the egg whites at high speed until the whisk has a small upright and strong sharp corner. Reduce the speed and send the surrounding egg whites to the middle two to three times
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6. Take 1/3 of the meringue, add the egg yolk paste and stir evenly, then pour into the remaining meringue, continue to stir quickly to avoid defoaming
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7. Pour the mixed cake batter into the mold, shake the mold 2-3 times, and put it in the lower layer of the preheated oven for 45 minutes
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8. Come out of the oven immediately after baking, shake the mold upside down, and release the mold after it is completely cooled
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9. When cooling the cake, you can prepare butter and red bean paste for pasting and decorating, several mouthpieces for decorating, and whirlton for the color of red bean paste.
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10. Put the framed flowers aside for later use. Spread cream on the cake, then put the flowers on top and decorate with green leaves. Finish
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