Cake is light orange and caramel sauce..................
American standards of European standards
1 orange, large
1 cup sugar
11 / 2 cups flour
1 egg, large
2 egg whites (egg whites)
1 / 4 cup butter, melted
1 / 2 cup yogurt, at room temperature
1 / 2 teaspoon vanilla extract
1 / 4 teaspoon baking powder
1 / 4 teaspoon baking soda
1 / 2 teaspoon salt
Orange and caramel sauce:
1 / 4 cup sugar
How to prepare
1. Heat oven to 170 degrees Celsius heat, and sprinkle a Chinese measure 23 * 12 cm Besbrai vegetable oil. Combine flour with baking powder and Albaikeng baking soda and salt in a medium bowl, mix and set aside.
2. Nbarc orange, then cut in the middle and squeezed.
3. Mix sugar and orange drink in the blender.
4. Mix yogurt with half the amount of orange juice and vanilla in a bowl.
5. Fail to mix sugar and orange sprayed with butter in an electric mixer at medium speed until ingredients are mixed well. Then add the eggs and egg whites, one after the other, and fails to start after each one.
6. Streamer lines reduce speed and add flour mixture alternately with yogurt mixture, taking care to start and end with flour.
7. Pour the dough in the tray and placed in the oven for 35 to 40 minutes or until it comes up clean when the wooden lute stitches in the center of the template. Cake cool for 15 minutes then take him out of China.
8. To prepare sauce, orange and caramel, mix tablespoons of water with sugar in a small saucepan, and stir with a wooden spoon.
9. Leaves the sugar over medium heat and cover pan for two minutes to 3 minutes until sugar dissolves, then lifted the lid and leave the pan on the fire that burns sugar (5 to 6 minutes) and turns into caramel.
10. Raises the caramel from heat and add to it the remaining half of orange juice and then quietly returned to the fire for two minutes to 3 minutes.
11. Cool sauce and served with cake.
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