1. First put 60 grams of egg yolk + 55 grams of whole egg liquid, and pour the sugar ginger juice into the egg liquid.
2. Use a manual whisk to beat it to an emulsified state and become thick. When the whisk is advanced, the egg drops slowly.
3. After adding corn oil and orange juice, continue to use a manual whisk to mix well.
4. Sift the low-flour, cornstarch, and baking powder into the beaten egg yolk paste. Use a manual whisk to draw a Z-character so that the flour and egg yolk paste are mixed evenly and the dry powder is not visible.
5. Put the egg whites into the white sugar three times and beat them until hard foaming. Lift the egg beater and the egg whites will show sharp corners.
6. Take one-third of the beaten egg whites, put them in the egg yolk paste, and stir evenly with a spatula.
7. Pour the mixed egg batter back into the remaining two-thirds of the beaten egg whites, and continue to stir evenly with a spatula
8. Put in the scraped orange zest and stir gently with a spatula.
9. Pour the prepared cake batter into the mold, shake it a few times, and send it to the middle layer of the preheated oven. Heat up and down at 175 degrees, and bake for about 25 minutes.
Tips:1. For this amount, I used two pound cake molds and two heart-shaped molds. You can also use other molds according to your preference. Non-stick molds are recommended. If the mold does not have a non-stick effect, it is recommended to pad in the mold in advance. Grease paper for easy demolding.
2. This recipe is similar to a pound cake, except that no butter is added, so it is normal for the top of the cake body to crack.
