1. Rub the orange with salt several times, then rub the orange zest into crumbs and squeeze the orange juice
2. Soften the butter and beat it evenly, add powdered sugar
3. Beat the butter until it is fluffy and feathery, add the whole egg liquid in portions, and beat until it is completely absorbed each time you add the whole egg liquid
4. Sift the whipped butter into low powder and baking powder, add orange juice
5. Add orange zest
6. well mixed
7. Put it into an oiled and powdered mold, the two ends are slightly higher, and the middle is a little sunken
8. Put it in the middle of the preheated 170 degree oven for about 30 minutes
Tips:*Eggs should be at room temperature. Putting butter in refrigerated eggs will cause the butter to separate from oil and water.
*The mold should be oiled and powdered in advance, of course, if your mold is non-stick, you don’t need it
*When you put it in the oven and bake for about 10 minutes, you can take it out and use a knife to scratch the surface. The cracks after baking are more beautiful. I didn't do this step.
*I made a slightly larger amount. I made 8 small molds in the picture, which can be halved!
