Orange Cake

Freshly squeezed orange juice and orange peel are shaved into fine crumbs and added to the batter. The natural essential oil is released during baking. The orange juice makes the cake moist and fluffy, with a sunny and fruity aroma. When frying, the citrus aroma fills the room, and when eating, every bite is full of orange surprises.

Ingredients

Steps

Prepare eggs, corn starch, low-gluten flour, and white sugar. Two bowls (note! The egg white bowl should be oil-free and water-free). The recipe is 6 inches, I made twice the amount.
Scrub the orange peel with salt to effectively remove surface wax and impurities.
When peeling the orange, try to take only the orange-yellow part of the peel, and avoid peeling the white bitter orange pith. Then cut it into very fine crumbs. This will evenly distribute the orange fragrance without affecting the taste due to large pieces, giving the cake a fresh and pure orange peel flavor.
Get orange juice: Wash the oranges and squeeze out 40 grams of orange juice for later use (you can filter out the pulp to ensure the purity of the orange juice).
Prepare the egg yolk paste: Add 30g sugar and corn oil to orange juice and mix well. Sift in low-gluten flour and mix with the processed orange peel. Stir well by folding (do not make circles). Add egg yolk and continue to fold until it becomes a fine egg yolk paste. Beat the egg white separately into a water-free and oil-free container.
Make sure the egg yolk and batter are evenly mixed and smooth without any particles. Remember the mixing technique. Preheat the oven at 150 degrees.
First add starch and lemon juice and mix by hand, then use an electric whisk (to avoid powder flying). Add sugar to the egg whites three times, and use an electric whisk to whisk until the egg whites are in a small curved shape (the meringue is delicate and shiny, and a chopstick can be inserted into it without falling for a short time).
Add 1/3 of the meringue to the egg yolk paste and mix using the "cut and stir + flip" method; then pour the remaining meringue back into the bowl and mix quickly using the same method to avoid defoaming. Watch video
If you want to add some points to the appearance, you can put a few orange slices at the bottom of the mold for decoration. Diligent students can add white sugar to cook the orange slices, but I am lazy and just put fresh orange slices 😂
I made a few cupcakes for easy takeout and sharing😀 ~~ Bubbles must be shaken! Lesson learned from blood and tears! Pour the batter into the mold, pay attention! The shaking of bubbles cannot be skipped! Because I couldn't shake the mold loudly at home at that time, I was lazy and didn't shake it properly. As a result, the cake had air holes in the texture, which did not meet my requirements. It is also a negative example😂. After shaking, put it in the lower layer of the preheated oven and bake at 130-150℃ for 50-60 minutes (different ovens have different tempers. Use chopsticks to insert the center of the cake. If it comes out clean without batter, it is cooked); turn it upside down immediately after it comes out of the oven to cool, to prevent the cake from collapsing and becoming "short and fat"~ ^_^ Take out the cupcakes quickly after baking for 2-5 minutes, otherwise they will be dried out.
The orange cake I made in those years 😀