Formula of orange Qifeng cake (8-inch Qifeng mold): 5-6 eggs, 75g orange juice, 65g salad oil, a little salt, 80g sugar, low flour 1 00g, and orange peel1piece.

The formula of decorating flowers: 300ML of whipped cream, 30 grams of sugar, and appropriate amount of seasonal fruits.

method of work

1, orange juice with salad oil, and mixed with a manual whisk to form an emulsion (oil stars are basically invisible on the surface).

2. Add the egg yolk and mix well, add the low flour that has been sieved twice, and mix well in a zigzag shape with a manual eggbeater to form a smooth and flowable egg yolk paste (it doesn't matter if there are a few small particles, it will be opened automatically after standing for a while). I don't have to worry about adding egg yolk or low flour first, depending on my personal habits, I don't necessarily, it will change from time to time.

3. Add white sugar to the egg whites in three times and beat until dry and foaming (the egg whites are pointed).

4. Preheat the oven at 140℃, add the orange peel into the egg yolk paste, directly add one-third of the protein without mixing well, stir well with a scraper, add one-third of the protein again and mix well, and finally pour the mixed batter into the protein basin and mix well with the last one-third of the protein (become a smooth and flowable batter).

5. Pour the batter into the cake mold, lift the mold and drop it freely about 10 cm away from the desktop. After shaking out big bubbles, put it into a preheated oven, adjust the temperature to 140 degrees, bake for 60 minutes, take it out, then drop the mold twice, and release it after it is reversed and cooled completely.

The production of mounting flowers:

1, wash the fruit, soak it in light salt water 15 minutes, and fully drain the water.

2. The hurricane cake is evenly sliced into three equal parts.

3. Take the whipped cream out of the refrigerator, add sugar, and beat it with electric egg beater until 7 to 8.

4. Take a piece of cake, spread a layer of whipped cream at will, put the fruit on it, and then spread a layer of whipped cream. Place the second layer of cake slices in turn, and squeeze the top layer of cake slices with whipped cream in a circular shape from outside to inside with a paper bag, and decorate the fruit.