室温牛油 (Butter) - 250g
室温鸡蛋( Room temperature eggs) - 4pcs
特幼低筋面(LowProtein Superfine Flour) - 250g
幼糖(Castor sugar) - 170g(I use120g)
发粉(Baking Powder) - 1/2 tsp
鲜橙汁 ( Fresh squeezed Orange Juice)- 85~100ml
橙皮茸(Orange Zest)- 2tbsp
盐 (salt)- 1/2 tsp
杏仁片 (Almond flakes)- (optional)
Method:
1) Preheat the oven to 180C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
2) Using an electric whisk, cream the butter (room temperature) and sugar together for 4-5 minutes until very pale.
Beat in the eggs, one at a time, beating very well between each one.
3) Sieze & add the flour, salt all at once and mix in well with low speed, then slowly mix in the orange juice & zest.
4) Spoon the mixture into the prepared tin & sprinkle some almond flakes as decoration (optional).
Bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
5) Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
室温鸡蛋( Room temperature eggs) - 4pcs
特幼低筋面(LowProtein Superfine Flour) - 250g
幼糖(Castor sugar) - 170g(I use120g)
发粉(Baking Powder) - 1/2 tsp
鲜橙汁 ( Fresh squeezed Orange Juice)- 85~100ml
橙皮茸(Orange Zest)- 2tbsp
盐 (salt)- 1/2 tsp
杏仁片 (Almond flakes)- (optional)
Method:
1) Preheat the oven to 180C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
2) Using an electric whisk, cream the butter (room temperature) and sugar together for 4-5 minutes until very pale.
Beat in the eggs, one at a time, beating very well between each one.
3) Sieze & add the flour, salt all at once and mix in well with low speed, then slowly mix in the orange juice & zest.
4) Spoon the mixture into the prepared tin & sprinkle some almond flakes as decoration (optional).
Bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
5) Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
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