How to Make Orange Cream Cake

Ingredients:Low-gluten flour 100 grams, White sugar 80 grams, Eggs 100 grams, Butter 100 grams, candied orange peel 50 grams, baking powder 1.5 grams Portion: one piece
Mold
The longest side is 19.8 cm
The widest side is 9.8 cm
The shortest side is 16.8 cm
The narrowest side is 7.2 cm
Orange peel



Cream EggCake Method 1 Prepare in advance, cut the candied orange peel into small pieces,
2 Put parchment paper in the cake mold; it's best to apply a layer of softened butter on the edges first for better adhesion.
I did not apply butter though.3 Eggs should be at room temperature.
If it's summer, no need to warm them with hot water; if it's winter, you can let them sit in warm water for a bit to bring them back to room temperature.4 Sift the flour and baking powder together. Not adding baking powder is also fine.
5 Softened butter at room temperature (around 20 degrees) should be whipped first.



Then, add sugar in portions. After all the sugar is added, whip it to a cream consistency.
6 After all the sugar is incorporated, whip until the mixture forms a fluffy texture.
7 Gradually add egg whites and yolks separately. With such a large amount of eggs, be careful not to emulsify the mixture. Thus, it's crucial that both butter and eggs are at room temperature during this process.
8 After all the eggs are added, the batter should become fluffy.



9 Add the flour in portions, mix well. Then add the candied orange peel pieces.
10 Mix thoroughly.
11 Pour into the mold.
12,Preheat oven to 180 degrees Celsius, bake on lower rack for about 30 minutes. Around the 18th minute of baking, open the oven door and make a cut on the surface. This helps with expansion and gives a better appearance. Snowflakes say:



1 Remember not to emulsify when making this cake. Add eggs and sugar in portions, mixing well after each addition.
Eggs should also be at room temperature around 20 degrees Celsius.2 To check if the cake is fully baked, poke a toothpick into it; it's done when there's no batter sticking to it. If you don't test this way, two outcomes are possible: undercooked or overbaked.
1. The interior won't be cooked through.2. The cake may become overly dry and hard. After baking, let the cake rest in a sealed bag overnight for better moisture retention before serving. The two outcomes are, one, the inside is not cooked. Two, the cake becomes overly hard. After completion, the cake should be placed in a plastic bag and left overnight before consumption. This helps maintain the cake's moist texture.