【france】french Orange Sponge Cake

Name: 【france】french Orange Sponge Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece orange; 1 piece egg; 20g Corn oil; 35g milk; 75g Low-gluten flour; 35g White sugar

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

When making French muffins, looking at the fluffy batter, an idea suddenly came up. This muffin, which is similar to the way of cakes, is a muffin spread out in a pan, and placed in a cake mold and put in the oven. Is it possible that it is a small fluffy cake? A schedule was soon found to test this idea.
It's still the way of muffins, just put them in paper cups and put them in the oven. Looking at the batter slowly rising under the action of heat, everything seems to be fine. Turn around and go to the refrigerator, open the refrigerator and take out the food you need. At the moment when the door is about to close, I am not satisfied with the state of the refrigerator. So I put down the food in my hands and started to organize the refrigerator, so I completely forgot about the oven. After the refrigerator was cleaned up, I turned around and saw the oven. I rushed straight to the oven, and it was okay, it was not burnt, and the color on the surface was not particularly deep. Take a sigh of relief. . . . .
The muffins that have been modified into cakes have reduced diameter and greatly increased thickness, and they still taste good. . . . "

Ingredients

1 piece Orange
1 piece Egg
20g Corn Oil
35g Milk
75g Low-gluten Flour
35g White Sugar

【france】french Orange Sponge Cake

1. Ingredients: 1 orange, 1 egg, 20 grams of corn oil, 35 grams of milk, 75 grams of low-gluten flour, 35 grams of white sugar

【france】french Orange Sponge Cake recipe

2. Wash the oranges and shave the cuticles.

3. Dice the orange meat and mash it.

4. Take the egg yolk, add the puree and mix well.

5. Add oil and mix well.

6. Pour the milk and stir well.

7. Sift in low-gluten flour and mix well.

8. Pour in orange zest,

9. Mix well and set aside.

10. The egg whites are whipped into thick froth, and the sugar is added three times and whipped.

11. In a state with a small hook.

12. Take one third of the egg whites into the egg yolk paste and mix well.

13. Back into the egg whites,

14. Mix well.

15. Put it in a piping bag.

16. Squeeze it into the mold with the paper tray, and it is eighth full.

17. Put it in the oven, on the middle level, heat up and down at 170 degrees, and bake for about 25 minutes.

18. The surface is golden and baked.

19. Remove the bottom support immediately and let cool.

Tips:
When mixing the flour, be careful not to stir in a circular motion to prevent the flour from becoming gluten and affecting the taste.
When mixing egg whites, stir from the bottom to avoid defoaming and affect the rise of the cake.
The baking time and firepower need to be adjusted according to the actual situation.