HOMEMADE MANDARIN CAKE

introduction

HOMEMADE MANDARIN CAKE Ingredients: 4 eggs 120g flour 150g sugar 100ml tangerine juice Zest of the skin of two tangerines 80g melted butter 7-10g baking powder A pinch of salt Preparation: 1. We begin by separating the whites from the yolks . 2. In a large bowl, whip the egg whites with a pinch of salt. Once they have taken on a bit of consistency, we add half of the sugar, that is, 75g. We continue beating until we get a shiny meringue. We reserve in the refrigerator. 3. On the other hand, we beat the yolks with the rest of the sugar. We also add the mandarin juice and zest and the melted butter to this mixture. 4. We also add the flour and yeast to this mixture. We beat until we have a homogeneous texture. 5. Now we add the meringue to this mixture. We do it with enveloping movements and from bottom to top to keep the greatest amount of air in the mixture. 6. We pour the dough into the mold. and bake at 180ºC for about 35 minutes until ready. To check the doneness of the cake, the easiest way is to prick it with a toothpick or thin wooden skewer. If it comes out clean, the cake is ready; if it comes out stained with dough, it will have to be left in the oven for a few more minutes. 7. We let it cool, unmold it and sprinkle it with a little icing sugar. Now we have it ready! Ingredients: 4 eggs 120g flour 150g sugar 100ml tangerine juice Zest of the skin of two tangerines 80g melted butter 7-10g baking powder A pinch of salt Preparation: 1. We begin by separating the whites from the yolks. 2. In a large bowl, whip the egg whites with a pinch of salt. Once they have taken on a bit of consistency, we add half of the sugar, that is, 75g. We continue beating until we get a shiny meringue. We reserve in the refrigerator. 3. On the other hand, we beat the yolks with the rest of the sugar. We also add the mandarin juice and zest and the melted butter to this mixture. 4. We also add the flour and yeast to this mixture. We beat until we have a homogeneous texture. 5. Now we add the meringue to this mixture. We do it with enveloping movements and from bottom to top to keep the greatest amount of air in the mixture. 6. We pour the dough into the mold. and bake at 180ºC for about 35 minutes until ready. To check the doneness of the cake, the easiest way is to prick it with a toothpick or thin wooden skewer. If it comes out clean, the cake is ready; if it comes out stained with dough, it will have to be left in the oven for a few more minutes. 7. We let it cool, unmold it and sprinkle it with a little icing sugar. Now we have it ready!