Orange Cake

Name: Orange Cake
Yield: 1
Ingredients: 500.0g White Shortening; 500.0g Soft Cream; 225.0g Simple Syrup; 130.0g Cake Margarine; 0.0g Orange Pasta; 15.0g Milk Powder; 10.0g Corn Starch (Maizena); 125.0g Medium Protein Flour; 150.0g Sugar; 12.0g Cake Stabilizer; 100.0g Egg Yolk (5 pieces); 300.0g Egg (6 eggs)

The sweet and sour of orange cake always be a favourite. It will be a favourite cake in your café or your cake shop.

...

Making the Butter Cream

White Shortening 500.0 g
Soft Cream 500.0 g
Simple Syrup 225.0 g

Making the Orange Cake

Cake Margarine 130.0 g
Orange Pasta
Milk Powder 15.0 g
Corn Starch (Maizena) 10.0 g
Medium Protein Flour 125.0 g
Sugar 150.0 g
Cake Stabilizer 12.0 g
Egg Yolk (5 pieces) 100.0 g
Egg (6 eggs) 300.0 g

Bakery & Pastry

Desserts

Margarine & Shortening

The sweet and sour of orange cake always be a favourite. It will be a favourite cake in your café or your cake shop.

...

Preparation

Making the Butter Cream
- Mix white shortening and soft cream until they are soft and pour some simple syrup. Mix them well.
Making the Orange Cake
- Whisk all ingredients except margarine until it expands.
- Add the melted margarine and mix them well.
- Put into 2 round baking pans. Use 22 cm in diameters baking pans. Then, put the 2 baking pans in the oven and bake them at 180⁰C.
- After the temperature is getting low, smear the dough with orange jam and give the butter cream as the garnish.

Bakery & Pastry

Desserts

Margarine & Shortening

Orange Cake

Ingredients

Orange Cake

Making the Butter Cream

Making the Orange Cake

Making the Butter Cream

Making the Orange Cake

Preparation

Making the Butter Cream

Making the Orange Cake

Sign up for our newsletter to get full access to the book