Red bean paste and orange cake (6 inches)
Overview
The cake made with orange tastes great
Tags
Ingredients
Steps
-
Prepare the required ingredients according to the ingredient list, separate the egg yolks and egg whites and set aside (all bowls used are oil-free and water-free)
-
Mix orange juice and oil until fully emulsified (the standard is that there are no oily flowers on the surface of the mixture)
-
After sifting the cake flour, pour in the mixture of orange juice and oil, mix in a straight line until the dry powder is no longer visible, then add the egg yolk and continue mixing in a straight line (do not stir in circles to avoid the egg yolk paste becoming glutenous)
-
Add the orange zest to the mixed egg yolk paste and mix slightly
-
(Preheat the oven, set the upper and lower heat to 140°C) Beat the egg whites at low speed until fine foam, add the fine sugar in one go (beginners are advised to add it in three batches), then beat the egg whites at high speed until there is an upright and firm tip when you lift the egg beater. Turn to low speed and beat the surrounding egg whites into the middle two to three times
-
Take 1/3 of the meringue, add it to the egg yolk paste and mix evenly, then pour in the remaining meringue and continue to mix quickly to avoid defoaming
-
Pour the mixed cake batter into the mold, shake the mold 2-3 times, and place it in the middle and lower layers of the preheated oven for 45 minutes
-
Take it out of the oven immediately after baking, turn the mold upside down, and remove from the mold after cooling completely
-
When cooling the cake, you can prepare butter and bean paste for smearing, several piping tips, and Wilton for the color of bean paste
-
Set the mounted flowers aside for later use. Spread butter on the cake and place the flowers on top. Decorate with green leaves and complete
