Orange cup cake
Overview
I have been baking for so long and have made many kinds of cakes. This cup cake is the first time. I was amazed when I took a bite. Its texture is between chiffon and sponge. Because of the addition of orange peel and orange juice, it tastes very fresh. I don’t know how to describe this cake. Friends who like baking must try it. Only by trying it can you know how delicious this cake is.
Tags
Ingredients
Steps
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Spread salt on the surface of the oranges, rub them evenly, and rinse away the salt on the surface
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Then soak the oranges in freshly boiled water, soak one side for 3 minutes, then turn over and soak for 3 minutes. [Some oranges may be waxed on the surface. This method can melt the wax away. 】
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Use a tool to grind out the orange peel, avoiding the bitter white part. [Only take the orange-red part of the orange peel. If you cut it with a knife, don't get out the white part. 】
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Use a juicer to squeeze out the juice from the orange flesh
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Soften the butter and whip it
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Add all the sugar and use an electric mixer to beat on level 3. Beat butter until fluffy and light in color
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Add egg mixture in portions. When adding about 15 grams of egg liquid, you need to turn on the egg beater and beat it once, so that the oil and water will not separate
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After adding everything, the whipped butter still looks enlarged
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Sift the flour directly into the butter and stir until no dry powder can be seen
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Add orange peel and continue to stir a few times
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Add half of the orange juice, stir well, continue to add the remaining orange juice, stir well
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Mix the batter evenly into a fluffy shape. Pour the batter into a piping bag and cut a small slit at the bottom
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Prepare the mold and place the paper cups in advance
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Pour the cake batter into paper cups and place in a preheated oven at 190° for about 18 minutes
