Orange Pound Cake
1.
Use salt to scrub the cuticle of the orange to clean it; the first orange uses a wire grater to wipe out the dander
2.
For the second orange, use a planer to plan the orange peel; cut the orange peel into shreds and then dice; mix the orange zest and the diced orange peel together
3.
Pour in the full amount of granulated sugar; stir the orange zest and sugar with a spoon evenly; let stand for half an hour for later use
4.
Knock the eggs into a clean basin; pour in the candied orange zest and add a pinch of salt
5.
Use an electric whisk to whisk evenly at low speed; then turn to high-speed whisk until the color is white and thick and viscous; pour in whipped cream and rum and mix well
6.
After mixing the low powder and baking powder, sift into the batter, cut and mix evenly; melt the unsalted butter into a liquid and pour into the batter; cut and mix evenly with a spatula
7.
Cover the bottom of the mold with greased paper; pour the batter into the mold; put the batter into the oven preheated at 160 degrees, the middle layer, bake for 20 minutes and take it out, use a sharp knife to make a cut in the middle of the cake body, put it in the oven and continue to bake for 40 minutes; after taking it out Tear off the greased paper; just brush with syrup
8.
Mix the syrup water, caster sugar and orange juice and cook until the sugar has melted, let cool
Tips:
1. The whole egg does not need to reach the level of sponge cake, it can be thick and white;
2. Adding rum can enhance the flavor of the cake, if not, it can be omitted;
3. After the cake is out of the oven, brush the syrup evenly over and over again, the cake will absorb the syrup, and I have finished brushing all the above syrup;
4. After brushing the syrup, put the cake aside and slice it with a serrated knife after it has cooled down completely;
5. Wrap the unfinished part with plastic wrap or a plastic bag, and the flavor will get better and better over time;
A regular pound cake mold was used.
