Every year when oranges are in season, it’s time for me to make cake.
Ingredients: – Eggs: 5 – Milk: 50g – Corn oil: 50g – Low-gluten flour: 60g – Cornstarch: 5g – Fine sugar: 50g – Salt: 1g – Lemon juice: a few drops – Orange peel dices: a small amount Instructions: 1. Whisk 50g milk and 50g oil until emulsified. Add 5 egg yolks and mix well. 2. Sift together low-gluten flour and cornstarch, then add to the mixture. Incorporate finely chopped orange peel dices and stir until uniform. Refrigerate. 3. In a chilled bowl, beat egg whites, gradually adding 50g sugar (and 1g salt if preferred). Start at high speed until soft peaks form, then reduce to low speed to ensure even consistency (ensure the bottom and sides of the bowl are fully mixed). The meringue is ready when it does not flow out upon inverting the bowl. 4. Fold one-third of the meringue into the yolk batter until combined. Then, pour the yolk batter into the remaining meringue and gently fold together. 5. Pour the batter into a 28×28 cm pan and smooth the surface. 6. Preheat the oven and bake at 150°C for 30 minutes (activate convection for the last 5 minutes to prevent surface cracking). The 150°C setting yields an appealing golden color.
