8-inch mould material: yolk paste:, 5 yolks (about 80g), 20g fine sugar, 65g freshly squeezed orange juice, 65g salad oil, 90g low flour, 2g corn starch10g baking powder, 0g salt1.5g, 8g rum, and 5g protein paste: protein.

method of work

1, orange juice with sugar, stir well, add salad oil several times to make it completely emulsified, sieve in low powder, and mix well with baking powder and salt.

2. Add the egg yolk in several times and mix well, adding each stirring one by one. Finally, add rum and mix well to form an egg yolk paste, and cover it with a wet cloth to prevent dryness.

3. Add a few drops of white vinegar to the egg whites and beat them into fish bubbles (about 15 seconds), then add 1/3 sugar and beat them into coarse foam (about half a minute), then add the second 1/3 sugar and continue to beat them into grains (about half a minute), and finally add the rest 1/3 sugar.

4. Mixing the two pastes: firstly, add 1/3 protein paste into the egg yolk paste, quickly cut and mix evenly with a rubber scraper, and add the rest twice to mix evenly, and then shake out bubbles in the mold.

5. Preheat the oven at 150 degrees before sending out the protein, and bake for about 70 minutes (according to your own oven). After coming out of the oven, gently drop the mold and shake it out, and immediately buckle the rack to cool.

Decoration: Cut it into two pieces after cooling, spread the whipped cream on the middle layer, sprinkle with diced fruit, cover with another cake slice, spread the cream evenly around it, scrape the stripes with a triangular tooth scraper, put the fruit on it, and dip the roasted almond slices around it.

Tips

1, egg yolk paste with sugar can make the material better emulsified, and it should be stirred evenly with a manual eggbeater, and all the powder should be sieved.

2, the basin containing protein must be clean and dry, and there should be no little egg yolk in the protein. Send the protein and sugar to join in several times, and send it to neutral or dry.

3. To mix the two pastes, use a rubber scraper, and use cutting and mixing techniques. The movements should be light and fast to avoid protein defoaming.

4, the cake mold can not be oiled, and the cake slowly expands and climbs by the mold wall during baking.

5. You must not open the baking door during baking. If you need to cover the tin foil, you should open the door quickly in the last few minutes and bake it for enough time, so that the baked cake will be fluffy and not collapse.