香橙蒸蛋糕

Ingredient

Method

大橙子一个 100g 白糖 C鸡蛋5个 低筋面粉135g 玉米油25g 橙汁 30g 橙皮削 1/2tbsp Orange emulco 1tsp (optional) 1 orange - zest, juice and cut into slices 5 C grade eggs 100g caster sugar 135g low protein flour 25g veg oil 30g orange juice 1/2tbsp orange zest 1tsp orange emulco (optional)

1. 蛋和白糖用电动打蛋机高速打发至发白膨胀。 2. 依序加入食用油、橙皮削、orange emulco、面粉和准备好的橙汁，然后翻拌均匀直到无颗粒状态。 3. 在一个7寸烤盘的底部和四周均匀刷上一层薄薄的油（方便脱模）。把调好的面糊倒入烤盘中，再铺上3个完美的橙子，中火蒸25分钟左右。 1. Whisk eggs and sugar using electric mixer for 3 minutes under medium speed until bright brown then continue to whisk on high speed for another 10 minutes or until ribbon stage. 2. Prepare the steamer. Line the 7' cake tin with some parchment paper or greased the pan with veg oil. 3. Quickly add orange zest, orange emulco and fold in the 1/4 portion of the sifted flour, followed by juice and oil (mix together in a small bowl first), then fold in another portion of the sifted flour. Continue this process until all flour are folded in. This process should be done as quickly and gently as possible. After folding in everything, you will see some bubbles forming. Just knock the bowl few times on the table to break some of the bubbles on top. 4. Pour the batter into the 7' aluminium cake tin, tap to remove the bubbles and top with orange slices. 5. Steam for 20-25 minutes. Cover the steamer cover with cloth.