Orange Sponge Cake
by Autumn Goose Red Maple
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. One small orange, wash and peel, the outermost layer is red.
2. Chop the orange zest
3. Squeeze out the orange juice, pour the corn and rapeseed and stir evenly, do not separate the oil and water
4. I used two smaller eggs, one larger egg, sugar, and a little salt
5. 1 Beat quickly in insulated water until the dripping egg liquid does not disappear immediately
6. 1 Sift in the flour and stir evenly by tossing, cutting and mixing, without leaving dry powder
7. Pour the orange zest and stir evenly
8. Pick a small part of the batter and mix well in the orange juice bowl
9. Pour it back into the custard bowl and stir evenly
10. Use a small spoon to pour the batter into the mold
11. Preheat the oven at 160 degrees for 30 minutes
12. Take it out of the oven, and taste the fragrance
