Orange cake(xian cheng dan gao )

Orange cake

Introduction:

Production steps:

Step 1: cut the orange in half and press out 30 grams of orange juice with a juicer

Step 2: add 10 grams of honey to the orange juice and stir well

Step 3: beat the egg yolk and the egg white into two oil-free containers

Step 4: pour the orange juice into the egg yolk and stir well

Step 40: add egg yolk evenly

Step 6: sift in 70g flour and mix well

Step 7: stir the yolk paste evenly

Step 8: add appropriate amount of white sugar, a little salt and a few drops of vinegar into the egg white for whipping (the total amount of white sugar is 35g, which is added in three times in the process of whipping)

Step 9: whisk to the time of thick bubble, add sugar for the second time, continue to whisk

Step 10: beat until the tip can be pulled up, then add the remaining sugar, and finally beat until the tip can be pulled up for 10 seconds

Step 11: whipped egg white

Step 12: add the whipped egg white into the yolk paste three times, and stir evenly with a cross (never circle)

Step 13: after all mixing, rub some orange peel into the paste and stir

Step 14: oil the mold or pad it with oil paper

Step 15: pour in the batter and fill it with seven minutes. Finally, add a few orange slices for decoration

Step 16: preheat the oven, add the paste and bake at 180 ℃ for 30 minutes

Step 17: take it out and turn it upside down to cool and demould

Materials required:

Eggs: 4

Common flour: 70g

Orange: 1

Edible oil: 40g

Honey: 10g

Sugar: 35g

Salt: a little

Vinegar: 2 drops

Note: my orange juice is fresh, lazy people can directly use orange juice instead of the oven, the temperature should be changed and controlled according to the individual oven

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Xian Cheng Dan Gao