Oranges are bright in color, sweet and sour, and are rich in vitamin C. Because of the addition of oranges, today's cake has a fragrant taste and tastes very delicious. It was once again loved by LG and my daughter. I only ate one piece, and the rest were eaten by LG and my daughter.
Actually, I wanted to make orange cake rolls, but I didn't have HOID when cutting the oranges. The slices were a little thick, which made the baked cake impossible to roll, so I cut it open and ate it. Every time I bake a cake, my daughter always stands by the oven, hoping that the cake will come out soon ~
Orange cake
Recipe Recommendations
- sweetening
- baking
- ten minutes
- ordinary
Steps for Orange cake
1
(Material 2) Clean the oranges and cut them into thin slices (if making cake rolls, cut them as thin as possible, so that they are easy to operate. If you cut it thick, you won't be able to roll it up.) Add white sugar in water and cook for about 10 minutes, remove, let cool and drain.
2
Prepare an oil-free and water-free basin, add (Material 1) two egg yolks to water and corn oil and stir well.
3
Add sifted low powder and stir well.
4
(Material 1) Put the two egg whites into an egg beating bucket (no oil and no water), add white sugar in three times and beat until dry and frothy.
5
Add 1/3 of the egg white to the cake paste and stir well.
6
Pour into a cake bucket and stir well (flip up and down).
7
Place the drained orange slices into a baking sheet lined with oiled paper.
8
Slowly pour in the cake paste and shake it a few times. Sprinkle with a layer of orange peel on top (don't put it on).
9
Preheat the oven, place the baking sheet into the oven, 180 degrees, medium layer, 20 minutes. Cover with tinfoil after coloring.
10
Time's up. Remove the upside down and let cool.