Orange Scented Sponge Cake

Preparation: Use ingredients at room temperature; cut the orange into slices about 5mm thick and place them at the bottom of the mold.

Put an egg into a mixing bowl, place the bowl in water at 60°C, and use a whisk to beat until coarse bubbles form. Then add 40 grams of granulated sugar, first beating at high speed until the egg mixture turns pale yellow. When you lift the whisk and draw a figure eight, the trace should not disappear within 15 seconds. Then beat at low speed for 1 minute to tidy up the bubbles.

Sift the low-gluten flour into the egg batter in two batches, fold until well combined, and then sift in the remaining flour.

Mix well.

Mix 30 grams of corn oil with 30 grams of milk until well blended, with no oil droplets.

Take a small amount of egg batter and mix it with the milk solution.

Pour it back into the large bowl, sprinkle with orange zest, and mix evenly.

Pour the cake batter into the mold, filling it 80% full. Mold size: San Neng SN6214 rectangular mold 114*59*50mm.

Place in the middle layer of the preheated oven, bake with both top and bottom heat at 150°C for 30 minutes.

Gently tap it twice after taking it out of the oven, and remove from the mold when warm.

Very beautiful.

A wonderful afternoon tea.