【Sichuan】Orange trifle cake

Overview

Suddenly I became interested in sponge cake. I made a sponge cake with orange puree before, but I could only smell the orange aroma but not the orange. Suddenly I questioned myself, why do I have to stir the oranges into puree? Wouldn’t it look more interesting to just keep the orange pulp? Just pull the orange flesh loose. I replaced part of the low-gluten flour with regular flour, wondering if adding a little toughness would make it taste better? The steamed sponge cake was a bit surprising, as most of it split from the sides, looking like a toad spitting out crabs. Is it because of the addition of all-purpose flour? However, the orange meat embedded in the sponge cake, the whole look makes people happy. It's a bit sweet, the sugar could actually be reduced a bit. . . .

Tags

• pastries
• all-purpose flour
• baking powder
• cake flour
• corn oil
• egg
• orange
• rice flour
• white sugar
• milk

Ingredients

Steps

1. 1 Ingredients: 1 orange, 120g low-gluten flour, 50g medium-gluten flour, 30g rice flour, 100g white sugar, 1 egg, 80g milk, 30g corn oil, 5g baking powder

   

2. 2 Wash and peel the oranges, remove the white membrane from the pulp, and pull it loosely.

   

3. 3 Pour the eggs and sugar into a large bowl and beat evenly.

   

4. 4 Add orange pulp and mix well.

   

5. 5 Add oil, milk and mix well.

   

6. 6 Pour in the orange zest,

   

7. 7 Mix well.

   

8. 8 Mix the powders and sift into the mixture.

   

9. 9 Mix well.

   

10. 10 Put it into the mold, fill it eighty percent, and place it in the steamer.

    

11. 11 Put it into a pot of boiling water and steam over high heat for 15-20 minutes.

    

12. 12 Remove from the pan when cooked.

    

13. 13 Cool slightly and remove from mold.