Orange scented sponge cake

1. Material preparation: Use materials at room temperature; Cut oranges into slices about 5 millimeters thick and place them at the bottom of the mold.

2.2 eggs are placed in an egg beater bowl, sit in a bowl with a water temperature of 60 degrees Celsius, use an egg beater to make coarse bubbles, and then add 40 grams of fine sugar. First, beat the eggs at high speed until the batter turns milky yellow. Lift the egg beater and make an 8-shaped mark. The mark will not disappear for 15 seconds, and then beat at low speed for 1 minute to organize the bubbles.

Sift 3.60 grams of low gluten flour into the egg batter twice, stir evenly, and then sieve in the remaining flour.

4. Stir evenly.

Mix 5.40 grams of corn oil and 30 grams of milk evenly without oil droplets.

6. Mix a small amount of egg batter with milk solution.

7. Pour it back into the large bowl, sprinkle orange peel and stir evenly.

8. Pour the cake batter into the mold and fill it to 8 inches. Mold size: Sanneng SN6214 rectangular mold 114 * 59 * 50mm.

9. Place the preheated middle layer of the oven on high and low heat at 150 degrees Celsius for 30 minutes.

10. After baking, shake lightly twice and demold when warm.

11. Beautiful.

12. A wonderful afternoon tea.