How to Make an Orange Flavored Sponge Cake for 8 Inches
Sunshine Orange Flavor Angel Cake - 8 Inch Eggs Flour This is a traditional dessert that can be found in many restaurants.Recipe, it is widely seen and loved by everyone. Sunshine Orange Flavor Angel Cake This 8-inch style is popular with diverse flavors. Can't help but drool, let's learn how to make this dish together with Cooking Network!
Sunshine Orange Flavor Angel Cake - 8 Inch Ingredients Introduction
Low-gluten Flour (85 grams) Corn oil (40 grams)Sugar (20 grams for egg yolks) (60 grams for egg whites) Sunshine Orange Flavor Powdered Drink (20 grams) Sunshine Orange Flavor Angel Cake - 8 Inch Steps:（All ingredients prepared. Separate the eggs into two dry and oil-free containers, yolk and white.
Place 20 grams of sugar in the yolks and mix with an electric mixer until the sugar dissolves.
Add
Milk
and corn oil, mix well.
Then add Sunshine Orange flavor powder and mix thoroughly.Milk Corn oil (40 grams)
3. Gradually add sifted low-gluten flour while mixing gently to avoid gluten formation.
Sunshine Orange flavor cake batter is smooth and creamy.
Begin whipping the whites, form foamy bubbles when starting to mix in 2 drops of white vinegar and one-third of the sugar.
Continue whipping until patterns appear, then add another portion of sugar.Whip until stiff peaks are formed. Gradually fold whipped egg whites into the yolk mixture gently but thoroughly. Avoid overmixing.Smooth batter is ready (Preheat oven to 150°C at this point). Pour the batter into an 8-inch cake mold.
Smooth the surface and tap lightly to remove air bubbles.
Place in a preheated oven on the lower rack, bake with upper heat 140°C and bottom heat 150°C for 55 minutes.
After baking is done,
Wait until cool before flipping the cake over to release it. Allow it to cool completely upside down for 2-3 hours.
The cake successfully unmolds.Perfect angel cake.）
Pour the cake batter into an 8-inch cake pan.
Smooth out and gently tap to remove air bubbles.
Place in a preheated oven on the lower rack, upper heat at 140 degrees Celsius, lower heat at 150 degrees Celsius, for 55 minutes.
The baking is done when time is up.
Turn over with the opening facing upwards to release steam, then invert immediately and let cool for 2-3 hours.
Remove from mold successfully.
A perfect chiffon cake.
