Pineapple Orange Sponge Cake
Eggs 2 | Fine sugar 25 grams |
Shui Ye 10 grams | Low gluten flour 55 grams |
Milk 20ml | Butter 10 grams |
Light cream 200 grams | That Autumn Forest Pineapple Jam Appropriate amount |
Orange 5 |
Step 1
Prepare ingredientsStep 2
Grease the mold with butter (except for the recipe)Step 3
Put the butter and milk in the microwave, cook over medium heat for about 30 seconds, melt and keep warmStep 4
Weigh the low-gluten flour first and preheat the oven to 200℃Step 5
Add fine sugar and starch syrup to the eggs, add warm water, and beat until the figure 8 is not easily disappeared.Step 6
Sift in the low-gluten flour and mix until there is no dry flourStep 7
Take a small portion and mix it into the butter and milk, then fold it into the remaining batterStep 8
Pour into a 6-inch mold, shake out big bubbles, and bake in the oven at 170°C for about 35 minutes. After baking, take it out, shake it upside down, and set aside to cool.Step 9
Peel the oranges and remove the fleshStep 10
Arrange and slice the cake embryo into 4-inch sizesStep 11
Whip the light cream and put it into a piping bagStep 12
Spread a layer of cream on the cake base and squeeze in pineapple jamStep 13
Add the orange flesh and repeat steps 12 and 13 2 more timesStep 14
Decorate the topStep 15
Finish Pineapple Orange Sponge Cake Recipe