# Fourth Baking Contest and is Love to Eat Festival# Orange Pound Cake
1.
First, wash the oranges, and use a peeler to wipe the peel of an orange into orange zest. (Only take the orange-red part of the orange peel, don’t get the white part out if you cut it with a knife)
2.
You can squeeze the juice out of the orange flesh. Squeeze 20 grams of orange juice and add a little orange flesh for later use.
3.
The ingredients are ready, put together the butter that has softened at room temperature, fine sugar, salt, orange juice and orange zest, and powder together. You can leave it without baking powder if you don’t like it. Baking powder can help the cake become softer.
4.
Add fine sugar and salt to the butter and beat it slightly with an electric whisk at medium speed until the color becomes lighter and whitish.
5.
The egg liquid that has returned to room temperature is added three times and beaten until the butter is fluffy and white, and the volume becomes about twice as large.
6.
Add orange juice and orange zest and continue to beat, just mix well
7.
Pour the powder through a sieve and stir evenly with a spatula.
8.
Pour into the mold and use a small spoon to shape the middle low and the two high sides. Preheat the oven at 180℃, and bake the lower and middle layer for about 40 minutes. Insert and pull out the toothpick and bake it without any cake crumbs. The top will usually crack when you bake for about ten minutes. If the crack is not ideal, you can take it out and lightly scratch it with a knife, it will be very neat and beautiful! After baking, take it out and let it cool for a minute or two. It will be more delicious when it cools naturally and refrigerated for about three days.
Tips:
It is best to use normal temperature for eggs. For example, if the egg liquid is refrigerated, it is easy to separate the butter, water and oil.
Buy on JD
Buy on Amazon
