Orange Cake (Main Recipe)
Ingredients
Part Preparo
Process
03. Beat on medium speed (speed 2) for approximately 3 minutes.
04. Pour 580 g of batter into each round mold with a central hole (19 cm diameter X 6 cm height) that has been previously greased.
05. Bake at 170°C for approximately 45 minutes in a deck oven placed on a French bread pan.
06. Unmold. Cool.
Tips
* Turbo Oven: Preheat the oven to 200°C, place the cakes inside, and turn off for 10 minutes. Then turn on again at 130°C and bake for approximately 25 minutes.
- Other Yields:
* 900 g of batter in a rectangular mold (27 x 17 x 4 cm) yields 4 units of 765 g.
* Deck Oven: 170°C for approximately 50 minutes on a French bread pan.
Yield
6 Units of 510 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , French Bread Pan , Round Mold With Central Hole
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 192 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 18 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 6.1 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 72 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Orange Cake (Main Recipe)
Ingredients
How to make it
01. Place the Zeelandia Orange Cake, eggs, and milk in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 3 minutes.
04. Pour 580 g of batter into each round mold with a central hole (19 cm diameter X 6 cm height) that has been previously greased.
05. Bake at 170°C for approximately 45 minutes in a deck oven placed on a French bread pan.
06. Unmold. Cool.
Tips
* Turbo Oven: Preheat the oven to 200°C, place the cakes inside, and turn off for 10 minutes. Then turn on again at 130°C and bake for approximately 25 minutes.
- Other Yields:
* 900 g of batter in a rectangular mold (27 x 17 x 4 cm) yields 4 units of 765 g.
* Deck Oven: 170°C for approximately 50 minutes on a French bread pan.
Yield
6 Units of 510 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , French Bread Pan , Round Mold With Central Hole
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 192 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 18 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 6.1 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 72 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.