Orange mousse cake

Recipe Recommendations

• eggs of 4
• orange juice 300 grams
• light cream 120 grams
• low-gluten flour 90 grams
• corn oil 40 grams
• gelatin powder 13 grams
• sugar 92 grams

• sweetening
• baking
• several hours
• ordinary

Steps for Orange mousse cake

1

Squeeze the oranges into juice, add sugar and mix well for later use (I squeezed the oranges freshly to make meat paste)

2

Separate the egg yolks and egg whites using the same method as making Qifeng cakes, add orange juice to the egg yolks, and add corn oil

3

Sift the low flour and add it to the egg yolks, cut and mix well

4

Then stir the egg white until the small corners do not fall down

5

Then mix the egg whites and egg yolks evenly and pour them into the mold. Preheat the oven to 160 degrees, and the middle and lower layers will be served for about 45 minutes.

6

Place the baked cake into the mold again and wrap it around with tinfoil

7

Dissolve the gelatine powder with cold water

8

Pour the orange juice and sugar into a small pot and heat until the sugar dissolves

9

Add the soaked gelatine powder, stir and let cool

10

Light cream with sugar, beaten until six times and distributed (with grain)

11

Then mix the whipped cream with the cold orange juice

12

Pour the mixed cream paste into the cake mold and refrigerate for 2 hours until set

13

Bring the orange juice to a boil, add the gelatine powder, mix well, and let cool (I should add less gelatine, I added a little too much)

14

Remove the solidified orange mousse from the refrigerator, pour the cooled orange juice on the surface of the mousse, and then refrigerate in the refrigerator until solidified

15

Take it out, cut it into slices, and serve

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• afternoon tea recipes