Orange Sponge Cake Cup

Overview

This is the child’s afternoon tea today! It’s easy to operate and adds orange for more flavor! Come and try it! Much tastier than regular sponge cake!

Tags

• baking
• corn oil
• egg
• freshly squeezed orange juice
• low gluten flour
• orange
• orange peel
• fine sugar
• salt

Ingredients

Steps

1. 1 Beat three eggs (total weight 150-160) into the egg bowl, add 95 grams of fine sugar, a little salt powder and mix well with a manual egg beater. Heat over low heat over cold water and stir

   

2. 2 When the temperature of the egg liquid reaches 36 to 40 degrees, remove the hot water

   

3. 3 Beat with an electric mixer at high speed

   

4. 4 Until it turns light white, you can write the word "8" when you lift the egg liquid and it does not disappear in just a few seconds

   

5. 5 Sift in 100 grams of low-gluten flour and mix well with a rubber spatula

   

6. 6 Add the previously peeled and chopped orange zest

   

7. 7 Add 35 grams of squeezed and filtered orange juice to 25 grams of corn oil and stir evenly with a manual egg beater

   

8. 8 Pour into the egg bowl

   

9. 9 Mix again with a rubber spatula

   

10. 10 Mix well and pour into a disposable piping bag

    

11. 11 Pour into the paper cup until it is eighty-nine minutes full

    

12. 12 Put it into the middle rack of the preheated oven at 170°C and bake for 25 minutes

    

13. 13 Let cool and enjoy!