Orange chili cake
By VicentaLakin
Recipe Recommendations
- eggs of 5
- low powder 85 grams
- edible oil 50 grams
- white sugar 70 grams
- orange juice 60 grams
- lime zest appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Orange chili cake
1
Basic materials, noodles, sugar, oil, eggs。
2
With an orange, squeeze out orange juice and skin it。
3
Split the eggs, the protein basin must be free of oil and water。
4
In the yolk, 20 grams of sugar, orange juice and edible oil。
5
Sift in flour。
6
Stuck in the yellow paste。
7
Get the protein out of the bubble and pour 25 grams of sugar。
8
And then you hit the trail and you pour the remaining 25 grams of sugar。
9
Just keep messing with the egg-beater, and just have a little angle。
10
Pick a part of the protein and mix it evenly in the yolk basin。
11
And then it's in the protein basin。
12
Fall into orange crumbs。
13
Smash it all into cake paste。
14
Put the cake down into an eight-inch cake model, shake it a few times, and it's flat。
15
Put it in a preheat oven, 130 degrees 30 minutes, 175 degrees 30 minutes。
16
When you're out of the oven, you can rewind it, and I don't know if it's working to prevent a collapse。
17
Cut it open, it's all orange。Orange chili cake Make Tips
Note: 1. If the eggs are in the refrigerator, they must be taken out to warm up to room temperature. My experience is that 20 to 25 degrees Celsius is the most suitable temperature; the batter will not collapse after whisking and baking. 2. If you do not have low-gluten flour, mix all-purpose flour with cornstarch; an 8:2 ratio is sufficient. 3. Some baking experts often use granulated sugar, but I use any kind of sugar—coarse sugar, fine sugar, or powdered sugar are all fine. 4. Bake at a low temperature first, then at a high temperature. My experience is that this basically prevents cracking.