Orange Juice Cake---perfect Demoulding Process

Orange Juice Cake---perfect Demoulding Process

1. Separate the egg yolk and protein, put them into oil-free and water-free containers, add 10 grams of sugar and 40 grams of corn oil.

2. Use a hand whisk to mix until fully incorporated.

3. Add 40 grams of orange juice and mix well.

4. Add the low flour and cornstarch that have been sieved twice.

5. Mix the egg yolk batter evenly with a whisk in an irregular manner. Put the mixed egg yolk batter aside and set aside.

6. Squeeze a few drops of fresh lemon juice into the egg whites.

7. Add sugar in 3 times and beat the egg whites into dry foam.

8. Put 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming)

9. Pour the mixed egg yolk paste back into the remaining 2/3 of the egg white.

10. Use the same technique to gently stir up and down until the egg white and egg yolk paste are well mixed.

11. Cut the tin foil into a circle a little larger than the bottom of the mold.

12. Wrap the bottom and put it in the mold.

13. Pour the mixed cake batter into an 8-inch mold. Shake hard on the table twice to shake out the large bubbles inside.

14. Fire up and down at 150 degrees for 60 minutes on the lower level. After roasting, take it out and buckle it upside down on the grid to cool.

15. For the cool cake, gently pat and drop along the surface of the cake with your hands.

16. Then gently push out the live bottom.

17. Tear off the tin foil.

18. Perfect demoulding.

Tips:

Orange juice itself is sweet, so about 60 grams of sugar will do.