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原料
鲜榨橙汁: 45克, 低粉: 45克, 淡奶油: 200克, 新鲜草莓: 适量, 草莓果酱: 适量, 蛋白: 2个, 糖: 20克, 蛋黄: 2个, 油: 30克
步骤
1将橙子榨成橙汁儿。鸡蛋的蛋白和蛋黄分离,分别放入无油无水的盆中.蛋黄中加入油和橙汁.低粉过筛两次.
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2蛋白+糖打发成光泽细腻的蛋白霜,抬起打蛋头可拉起2cm左右的坚挺小尖角.
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3继续用电打将蛋黄混合物低速打匀
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4筛入低粉,低速打匀.
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5取1/3蛋白霜加入蛋黄糊中,拌匀
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6再全部倒入剩下的蛋白霜中
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7翻拌均匀.
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8倒入蛋糕模中,在案板或地板上磕几下震出大气泡.
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9烤箱160度预热好,中下层,烤35分钟,出炉倒扣至凉透.
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10蛋糕脱模后均分三层
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11打发淡奶油
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12一层蛋糕片,一层淡奶油,挤上一层草莓果酱,再一层蛋糕片,依此类推,最后在表面抹上打发奶油,摆上草莓即可
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