Orange cake(xian cheng dan gao )

Orange cake

Introduction:

"Delicate and soft cake, sour and sweet orange, taste more delicate but have a certain toughness, like fruit cake must not miss."

Production steps:

Step 1: cut the orange into thin slices, add sugar and water until the orange slices are transparent, remove and drain

Step 2: lay the orange slice on the bottom of the mold

Step 3: put milk, vegetable oil and vanilla in a bowl and mix well

Step 4: add eggs, yolks and sugar into the oil-free and water-free bowl

Step 5: heat to about 40 degrees, beat, add sifted flour, stir well

Step 6: add the mixed milk, vegetable oil and vanilla essence, turn them up from the bottom of the basin, and stir well

Step 7: pour the batter into the mold, hold both sides of the mold by hand and shake it twice to shake off the big bubbles

Step 8: bake in a preheated oven at 160 ℃ for 40 minutes until the surface of the cake is colored. Cover it with tin foil and insert it into the middle of the cake with a toothpick. If there is no liquid in the cake, it will be OK

Step 9: take out the buckles and cool them to eat

Materials required:

Eggs: 2

Yolks: 3

Sugar: 90g

Low powder: 90g

Vanilla extract: 1g

Milk: 35g

Vegetable oil: 35g

Orange: 1

Sugar: 1 tbsp

Water: moderate

Note: orange slices must be cooked with sugar, directly baked, there will be bitter drops.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Xian Cheng Dan Gao