Kumquat Cake

Kumquat Cake

by Wanshanhong

4.9 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

5

I like Chobe’s salad dressing very much. We often use it to make salads at home, and Chobe’s jam is also very good. It is not only fruity, but also without coloring and preservatives. It is safe to eat. There are many ways to eat jam, spread on bread, and cakes are great. Today I made a small cake, so I applied the jam directly on the surface of the cake. If you make a larger cake, you can spread the jam on the cake layer. The cake with jam will have more flavor and texture!

Kumquat Cake

1. Cut the kumquat in half and take out the seeds inside

Kumquat Cake recipe

2. Juice the big oranges. I use Sichuan oranges to squeeze out the juice directly with my hands.

Kumquat Cake recipe

3. Put the kumquats and orange juice into the wall breaker together, and add orange juice for better breaking.

Kumquat Cake recipe

4. Whipped fruit puree for later use

Kumquat Cake recipe

5. Put 100 grams of walnut oil, egg yolk and kumquat puree in a basin, add 10 grams of sugar

Kumquat Cake recipe

6. Stir well to make it evenly mixed

Kumquat Cake recipe

7. Sift in low-gluten flour

Kumquat Cake recipe

8. Stir until there are no flour particles in the egg yolk paste

Kumquat Cake recipe

9. Put the egg whites in an oil- and water-free basin and add a few drops of lemon juice

Kumquat Cake recipe

10. Whisk at a low speed until large bubbles are formed, add 1/3 of the sugar

Kumquat Cake recipe

11. When whipped until the foam is more and slightly finer, add 1/3 of the sugar

Kumquat Cake recipe

12. Whip until the foam becomes fine and add the remaining sugar

Kumquat Cake recipe

13. Whip at high speed until the whisk is lifted, the egg whites are in sharp corners

Kumquat Cake recipe

14. Take about 1/3 of the egg whites and put them in the egg yolk paste.

Kumquat Cake recipe

15. Pour the evenly mixed paste into the remaining egg whites

Kumquat Cake recipe

16. Continue to mix evenly with the mixing method to become a delicate and smooth cake batter

Kumquat Cake recipe

17. Put the cake cup into the mold

Kumquat Cake recipe

18. Pour the cake batter about 8 parts full

Kumquat Cake recipe

19. After the oven is preheated up and down at 140 degrees, put it in the oven and bake for 30 minutes

Kumquat Cake recipe

20. Take out the baked cakes and let cool

Kumquat Cake recipe

21. Put the whipped cream in an oil-free and water-free basin, add sugar

Kumquat Cake recipe

22. Whisk it a bit and then add matcha powder and beat until you can decorate the flowers. I forgot to take a picture of the whipped step, let me explain it in text

Kumquat Cake recipe

23. After the cake is completely cooled, it will collapse a bit. Just put the jam, use a spoon to dig a small spoon of Kubi jam and place it on the cake.

Kumquat Cake recipe

24. Put the whipped cream into a piping bag and squeeze it onto the surface of the cake to enjoy

Kumquat Cake recipe

Tips:

1. I used firewood eggs, and I used 4, if ordinary eggs are bigger, 3 will do.
2. The puree will be slightly more whipped, and weigh it when you use it.

Comments

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