Orange Pound Cake

Name: Orange Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g butter; 2 pcs egg; 100g Low-gluten flour; 60g Powdered sugar; 25g Orange juice; 20g Orange peel; 1g salt; 2g Baking powder

by Tong Gago

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Pound cake originated in Europe in the 18th century and has a long history. The name of the pound cake comes from the fact that there are only four equal amounts of ingredients, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. Because of its high fat content, it is also called heavy oil cake. With the passage of time, people are more inclined to lighter taste, so the fat ratio of pound cake has gradually changed. The pound cake I made today, added orange zest and freshly squeezed orange juice, relieved the greasiness of the pound cake high-oil and high-sugar, and the taste is smaller and fresher. It uses a regular Fernance 6 continuous mold, a small one. It's super delicious without returning the oil.

Ingredients

Orange Pound Cake

1. Cut the butter into small pieces and let it stand at room temperature. Sift the powdered sugar and salt and add to the butter.

2. Beat at medium speed until the butter is white

3. Add the egg liquid to the butter several times in small amounts, and mix well each time before adding the egg liquid.

4. Mix low-gluten flour and baking powder and sieve

5. Cut and mix with a spatula

6. Wash the oranges and rub the peels into orange zest. Do not rub the white parts, which will taste bitter. Pour into the batter.

7. Add the orange juice and mix the batter.

8. Put the batter into the piping bag and squeeze it into the pound cake mold.

9. Put it into the preheated oven, 170 degrees for about 35 minutes, and the surface can be colored.

10. After being out of the oven, it is unmolded and placed on a drying rack to cool. The pound cake is usually more delicious after 3 days, but my mini one is also super delicious immediately.