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 and set aside.
6.
Separate the egg white and egg yolk.
7.
Add 10 grams of powdered sugar to the egg yolk and mix well.
8.
Add 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.
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 pieces for later use.
21.
Refrigerate the whipped cream for more than 4 hours, add icing sugar and beat it for later use.
22.
Put the whipped cream in a piping bag for later use.
23.
Place the cake base as shown in the picture.
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:
Main raw materials: Orange cake raw materials:
A: 4 egg whites, 30 grams of white sugar, 3 drops of lemon juice.
B: 4 egg yolks, 10 grams of white sugar, 50 grams of orange juice (juice one orange), appropriate amount of orange zest, 40 grams of corn oil, 75 grams of low-gluten flour.
Decoration and interlayer materials: appropriate amount of orange pulp, 300 ml of animal whipped cream, 10 grams of white sugar.
