Orange Sponge Cake
Overview
The ordinary sponge cake has a little twist, decorated with juicy orange slices as the base, and fragrant orange shavings are added to the batter. The cake is fresh and fragrant, beautiful and delicious.
Tags
Ingredients
Steps
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Material preparation: Use room temperature materials; cut oranges into slices about 5 mm thick and place them at the bottom of the mold.
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Put 2 eggs into a mixing bowl, sit in a basin with water temperature of 60 degrees, use a whisk to make rough foam, then add 40 grams of fine sugar, beat at high speed until the egg paste turns milky yellow, lift the whisk and make 8 figures, the traces will not disappear for 15 seconds, then beat at low speed for 1 minute to sort out the bubbles.
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Sift 60 grams of low-gluten flour into the egg batter in two batches, stir evenly and then sift in the remaining flour.
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Mix well.
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Stir 40 grams of corn oil and 30 grams of milk evenly without any oil.
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Take a small amount of egg batter and mix it with the milk solution.
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Pour back into the large bowl, sprinkle with orange zest and mix well.
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Pour the cake batter into the mold, 8 points full. Mold size: Sanneng SN6214 rectangular mold 114*59*50mm.
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Place in the middle rack of the preheated oven and heat to 150 degrees for 30 minutes.
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After taking it out of the oven, shake it twice and release it from the mold when it is warm.
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Beautiful.
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Wonderful afternoon tea.
