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Orange cream cake


Orange cream cake




°4 eggs

°100 g flour


°140 g starch

°1 packet of dry yeast

°50 g margarine

°1350 g sugar

° 2 glasses of milk


°2 oranges and

°4 for the cream

*Preparation: Orange cream cake

Beat the egg yolks with the mixer with 170 g of sugar (we reserve the rest for the cream). ) with the peel of two oranges. Add the juice of one orange. Then slowly mix the flour mixed with 100 g of starch (the remaining 40 g go into the cream). Dissolve the yeast casing in a glass of milk (the other for the cream) and add it to the dough. Finally add the egg whites until stiff, being careful not to break them down.Place in a buttered and floured cake tin with a diameter of 24 cm and bake in a preheated oven at 180 degrees
for 35-40 minutes. To do this, switch off the oven, open the door slightly and wait a few minutes before switching off the oven.

Have fun!


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