Low-sugar and Oil-free Orange Meat Cake

Name: Low-sugar and Oil-free Orange Meat Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 egg; 160g Orange flesh; 70g Low-gluten flour; 30g White sugar; A few drops Lemon juice

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I like cakes, but I am afraid of high-calorie foods, and my family does not like sweet and greasy foods, so I have been researching some low-calorie recipes that are suitable for my family’s taste. Many baking teachers have said that the amount of sugar in cakes cannot be easily reduced. , But I have been making cakes with very low sugar content, and I will be completely successful, so the one that suits me is good.
The cake I made today is a cake with no milk, no oil, and very low sugar content. This cake is a cake highly praised by Bao Dad. Bao Da is very picky about his diet. Ordinary cakes don’t feel too sweet. I just feel the fishy smell of eggs. Today this cake uses a lot of orange meat. It tastes very sweet and does not have the fishy smell of eggs. The orange is used after removing the thin layer of skin on the surface, removing the seeds, and breaking it with a food processor. The finished product looks a bit rough, but it tastes very soft and layered. With a strong orange fragrance. After making the cake, I was anxious to go out, so it was recklessly demoulded, so that the whole cake could not be seen, and everyone rushed to eat it. I had to cut a few small pieces to take a picture of the finished product. "

Ingredients

Low-sugar and Oil-free Orange Meat Cake

1. The oranges are cleaned and a thin layer of skin is peeled off

Low-sugar and Oil-free Orange Meat Cake recipe

2. Cut the oranges into pieces, remove the seeds, and beat them with a food processor

3. Separate the egg white and yolk, add the yolk to the orange meat, mix well

4. Sift in low-gluten flour and mix up and down evenly

5. Add a few drops of lemon juice to the egg white, add white sugar

6. First beat at low speed until coarse foam, then at high speed until wet foam, then turn to medium speed until rigid foam

7. Add a small amount of beaten egg whites to the egg yolk paste, mix well to dilute the egg yolk paste

8. Then add the whipped egg whites in batches to the egg yolk paste, and mix well by turning up and down, cutting and mixing.

9. Pour into a hollow cake mold and shake it a few times to remove excess bubbles and make the surface smoother

10. Put it in the lower and middle level of the preheated oven, and heat up and down, 160 degrees, 60 minutes

11. Upside down

12. Very soft and sweet cake

Tips:
1. The weight of the orange flesh in the article is the weight after being thinned. The thin layer of the orange is peeled off for fear of unhygienic skin. The remaining skin is thinned and used in the cake;
2. Because the amount of sugar is small, the eggs I use are frozen and have better stability. They must be beaten until hard foaming. I use medium speed to beat them until hard foaming, and I feel that the stability is very good;
3. I used a hollow mold for baking. This kind of mold is evenly heated and generally will not fail.