Mandarin Orange Cream Cake 橘子鲜奶油蛋糕 Recipe

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Ingredients

Sponge
40g Plain flour
15g Rice flour
40g Butter
140g Egg whites (about 4 eggs), room temperature
90g Caster sugar
90g Egg yolks (about 5 egg yolks), lightly beaten
Filling：
2 small can Mandarin orange, drain. reserve 200ml orange syrup + 1bsp cointreau, mix well
150g Fresh topping cream (植物性奶油)
1 tbsp Cointreau (香橙酒）

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