Classic orange pound cake
By VicentaLakin
The pound of cake is a very basic, very simple, very classic cake. Tastes strong, rosy, milky. Because butter and sugar have a small weight, orange-pound cakes with orange skin and orange juice have been added to the decompression, which is very much appreciated. It is said to have originated in the 18th century of Britain. At the time, there were only four equivalents of cake, one pound of sugar, one pound of flour, one pound of eggs, one pound of butter. Since each material accounts for one quarter, it is transmitted to France, and similar cakes are called a quarter cake。
Recipe Recommendations
Steps for Classic orange pound cake
1
Oranges are washed, skins are sharpened, 15 grams of sugar is added, and salted for 30 minutes。
2
Orange gravy。
3
Softened butter is slightly smoothed, sugar powdered and white and floated。
4
The egg fluids are added three times, and each time they are even, they are added。
5
Hit it smooth, fluffy。
6
Add orange skin, mix。
7
Add half orange juice, blend。
8
Low powder and powdered bubbles are mixed and sifted down half to dry powder. Keep adding the rest of the orange juice to low powder to dry powder。
9
Put oilpaper in the mold, pour it in the face, shake it twice, level it, put it in the preheated oven, 170 degrees 40-45 minutes. I'm using the phenol. Small, so I split it into two
10
When you're baked, take the side and put it in room temperature。