Orange Cake

Name: Orange Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 1 small spoon Baking powder; 30g Almond powder; 250g butter; 1 piece orange; 30g Powdered sugar; a little salt; 6 egg; 60ml Orange juice; 1 piece Orange zest; 50g White sugar; A few drops Lemon juice

by Mingyue Dance Tsing Yi

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The rich orange scent is tender in the mouth, the aroma is tangy, and it is slightly sweet. Whoever tastes it will definitely be tempted to take a second bite.
Use a spoon to gently dig out a piece and put it in your mouth without chewing at all. After a while in your mouth, it will melt, leaving a faint fragrance between your lips and teeth. After a fine aftertaste, the buttery milk scent swirls in the mouth, sweet and fragrant.

Orange Cake

1. Prepare materials. The butter softens at room temperature. Separate the egg white and egg yolk.

2. Put the softened butter, powdered sugar, and salt in a mixing bowl and stir until fluffy.

3. Add egg yolk to the butter and stir until smooth.

4. Add 60ml of orange juice and grated orange zest to the egg yolk butter paste.

5. Stir well.

6. Sift the flour, baking powder, and almond flour into the egg yolk paste, stir gently, without particles.

7. Put butter in the mold, slice the oranges, and put them in the mold.

8. Add 50 grams of white sugar and a few drops of lemon juice to the egg whites. Beat with a whisk until stiff foaming.

9. Stir the egg white paste into the egg yolk paste several times, cut and mix evenly. (Don't stir in circles, and don't stir for too long. Prevent defoaming)

10. Pour the mixed egg white paste into a mold, smooth it out, and place orange slices on it.

11. Preheat the oven to 150 degrees, middle level, upper and lower fire, bake for 60 minutes. (Put it in with a toothpick and observe whether it is cooked through). After baking, buckle and cool.

Tips:
1. You can also use lemon instead of orange.

2. Don't stir the egg yolk paste for too long. Whip the egg whites until stiff foaming. The egg white and egg yolk paste is a bit hard to mix, so add a little egg white, mix well, and it will be much easier to mix.

3. The egg whites are too soft, and the baked cake has a hard texture. If it is left for too long, the texture of the meringue paste will be very rough and it will not mix well with the egg yolk paste.