Net Red Box Orange Cream Cake
1.
Prepare all raw materials.
2.
Rub the skin of the orange with refined salt repeatedly, wash it well and set aside.
3.
Use a wiper to wipe some orange peels for later use.
4.
Take out the pulp of an orange.
5.
Juice, strain (50g) for later use
6.
Separate the egg white and egg yolk.
7.
Add 10 grams of powdered sugar to the egg yolk and mix well.
8.
Add 40 grams of corn oil and mix well.
9.
Add orange juice and mix well.
10.
Add orange zest and mix well.
11.
Sift in low-gluten flour in portions.
12.
Mix well and set aside.
13.
Add a few drops of lemon juice to the egg white, add powdered sugar in three times, and stir until it is wet and foamed for later use.
14.
Put one third of the egg white in the egg yolk paste.
15.
Stir gently and mix well.
16.
Then, gently pour the mixed batter into the remaining egg white batter and stir well
17.
Pour the mixed cake batter into a pan covered with tarp, smooth it, and shake it a few times to eliminate excess bubbles.
18.
Preheat the oven at 180 degrees for 5 minutes in advance, put the baking tray in, and heat up and down, middle level, for 20 minutes.
19.
Take out the flesh of the other orange and cut a few slices for decoration.
20.
After the cake is out of the oven, let it cool and cut into box-sized slices
21.
Refrigerate the whipped cream for more than 4 hours, add icing sugar and beat well for later use
22.
Put the whipped cream in a piping bag for later use.
23.
Place the cake base as shown
24.
Squeeze a layer of cream
25.
Put the pulp
26.
Add a layer of cake slices, and so on.
27.
The surface is freely decorated
Tips:
When making the cake base, you can add some pulp.
