【orange Cake】no Oil and No Greasy, Fresh and Fresh that The Family Agrees with
1.
Rub the surface of the orange with a little salt, and boil the surface with hot water to remove the bitterness.
2.
Use a plane to hang the orange zest and sugar b, mix well, add in water without orange zest and boil.
3.
Beat the whole eggs into a large clean basin without oil and water, and sit in warm water.
4.
Whisk at low speed with a whisk until foaming.
5.
Pour in powdered sugar and beat at high speed until the egg becomes a paste and the lines are not easy to disappear.
6.
Sift the flour into the egg batter.
7.
Use a rubber spatula to mix up and down evenly. Add orange zest and mix slightly. (The technique is the same as when making the chiffon cake batter, stir up and down, don’t make circles to avoid defoaming)
8.
Pour into the tin foil mold. Add orange slices by the way.
9.
Put it into the preheated oven at 170 degrees for about 20 minutes, and the surface will be golden (time and temperature are for reference only, mainly in our own oven).
Tips:
【CSY Warm Reminder】
*Please pay more attention to the way of mixing when sending whole eggs! ! !
When mixing the cake batter, stir up and down, do not make a circle, so as to prevent the cake batter from defoaming.
When the whole egg is sent, it is usually sitting in warm water, which is to make it easier to send.
