Homemade Orange Glutinous Rice Sponge Cake Method
The first attempt at making egg pound cake involved adding sticky rice flour to the ingredients, giving it a slightly different texture from regular chiffon cake, with a sticky and fragrant mouthfeel. To enhance the flavor, water was replaced by freshly squeezed orange juice and some orange zest was added, giving it a strong orange taste.
Ingredients Main ingredients
eggs 3 pieces,low-gluten flour 48g,sticky rice powder 18g, fine sugar 36g,corn oil 24g, fresh orange juice 46g, orange zest in appropriate amount
Steps
1.1 Prepare the ingredients by washing the oranges with flour and salt, then mix the flour and sticky rice powder evenly and sift them twice.separate egg yolks and whites into two bowls respectively.
2. Squeeze out the orange juice from the oranges, remove the white part of the peel with a knife, and chop it finely for later use.
3. Place the orange juice in a bowl, add oil and 6g of sugar, mix until there are no oil spots left.
4. Sift the flour into the bowl.
5. Use an electric mixer to stir Z-shaped to mix evenly without lumps.
6. Add one egg yolk at a time, stirring after each addition.
7. Stir in another egg yolk three times, adding them gradually.
8. Gradually add the remaining 30g of sugar to the egg whites and beat with an electric mixer until stiff peaks form.
9. Take one-third of the well-beaten egg whites and gently fold them into the egg yolk mixture.protein whitesand then back into the remaining egg whites, folding gently without stirring in circles to avoid deflation.
10. Add the chopped orange zest and mix evenly.
11. Pour the cake batter into a 6-inch springform pan and tap it lightly to remove any air bubbles.
12. Bake in a preheated oven at lower rack, with upper heat at 140°C and lower heat at 150°C for 60 minutes.
Tips
1. The flour should be sifted one or two times beforehand.
2. Do not overmix the batter after adding the flour; stir in Z-shape until no dry powder is visible.
