Orange sponge cake
By VicentaLakin
For the first time, the orange skin was added to the cake, and it tasted bitterly before it was baked, and it felt amazingly good; the fragrance of orange skin, which gradually spread between the mouth and the nostrils, made you fall in love with it while you couldn't help it
Recipe Recommendations
- eggs of 3
- low powder 100 grams
- corn oil 25 grams
- white sugar 80 grams
- orange juice 35 grams
- orange peel 8 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Orange sponge cake
1
Oranges are washed with salt over and over again. Down
2
Orange juice is ready for use
3
Orange cut to use
4
Get the dishes and the cups ready
5
Eggs added to sugar once in a while
6
It's not like it's gonna disappear right now
7
The oven preheat. Sifted in two low powders, evenly mixed
8
Orange juice mixed with corn oil, and it was evenly mixed around the cake paste
9
Smuggle in oranges
10
Load it in a paper cup
11
Get in the oven, 165 degrees, 20 minutes, and when it's done, take out the cooler
12
It's the way it looks
13
Product Advantage
14
Product Advantage
15
Product Advantage