1. Chop the orange zest, the more chopped the better
2. Beat 2 eggs in the basin
3. Add caster sugar. Stir evenly with a manual whisk. No need to send
4. Add orange zest and mix well
5. Add sifted flour, baking powder and salt and stir. Pour the corn oil and stir well. Keep refrigerated for an hour
6. After taking it out to warm to fluidity, use a spoon directly into the mold. You can also put it into a piping bag and squeeze it out. Just put in 8 points full. My oven is small and can’t fit 2 molds. I have to bake it several times for fear of power consumption. Just greedy and let go.
7. Preheat the oven 180 degrees. Bake the middle layer for 10-13 minutes. Color on it, that's it
Tips:Cut the orange zest thinly, my knife is not good enough, and the cut is a bit big. Ha ha! Don’t learn my sword skills! Brush the mold with a layer of oil first, so it's easy to demold!
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