The combination of cake and fruit is in line with the tastes of many people, especially on birthdays. Refreshing fruits can well neutralize the sweetness of cream, and many fruits become the main ingredients for cake shops, such as strawberries, pineapples, and oranges.

Oranges are not only colorful but also juicy, which can be a good supplement to the body's vitamins. Oranges have almost become synonymous with vitamin C, which can increase the body's resistance, increase the elasticity of capillaries and reduce cholesterol in the blood.

People with hyperlipidemia, hypertension and arteriosclerosis often eat oranges. The cellulose and pectin substances contained in oranges can promote intestinal peristalsis, help clear intestines and defecate, and eliminate harmful substances in the body. The usual orange cake is made like this.

1. Put the juice and peel off the orange in a small bowl. Be careful not to peel the orange to the white part, and cut the orange peel into shavings.

2. Pour the salad oil into the orange juice and stir well.

3. Add salt and sugar to the eggs and whisk them in hot water until the eggs are light white.

4. Sift in the low powder step by step and mix it carefully.

5. Add orange peel and mix well.

6. Pour the mixture of orange juice and salad oil along the scraper and stir well.

7. Pour into the paper cup,8 or 9 minutes full.

8. Preheat the oven to 170 degrees and bake the middle layer at 170 degrees for 25 minutes.

Although this kind of orange cake can also maintain the aroma of oranges, it can not play the role of oranges very well. for people who like to eat oranges, it is a happy thing to be able to eat real rather than just smell the fragrance.

So the advanced version of orange cake must be learned.

1. Wash the oranges and cut them into thin slices; if you are making a cake roll, the thinner the slices are, the easier it is to roll. Boil the slices in water with sugar for about 10 minutes, then remove, cool, and drain.

2. Prepare a bowl without oil or water, and add two egg yolks, corn oil, and water, stirring well.

3. Sift the low powder and add it to the mixture, stirring well.

4. Put two egg whites in a separate bowl (no oil, no water) and add sugar three times, stirring until the mixture is dry and foamy.

5. Add the egg whites to the cake batter and stir well.

6. Pour it into the cake bucket and stir well, flipping it up and down.

7. Place the drained orange slices on a baking pan lined with greaseproof paper.

8. Pour the cake batter slowly and shake the pan a few times. Sprinkle a layer of orange peel on top, if desired.

9. Preheat the oven and place the pan in the oven at 180 degrees in the middle for 20 minutes. Cover with tin foil after it has colored.

Finally, you can not only see oranges but also taste them. Compared to orange-flavored cupcakes, this kind of cake is also visually appealing and suitable for sharing with friends at parties or birthday celebrations.