Orange chiffon cake

Overview

The large chunks of orange peel are delicious and visible! It tempts your vision and stimulates your taste buds! The sweet and sour orange juice, the fragrant orange peel, and the soft and delicate cake will make you unable to stop.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• banquet dishes
• baking powder
• corn starch
• egg
• low gluten flour
• orange juice
• orange peel
• salad oil
• white vinegar
• fine sugar

Ingredients

Steps

1. 1 Material preparation.

   

2. 2 Separate the protein.

   

3. 3 Put orange juice, caster sugar, and salad oil in a bowl and stir with a hand mixer until the sugar melts.

   

4. 4 Pour in the orange zest and stir evenly.

   

5. 5 Sift the low-gluten flour, cornstarch, and baking powder into the orange juice and mix well.

   

6. 6 Add egg yolks in portions and mix evenly.

   

7. 7 Mixed egg yolk batter. (Do not over stir)

   

8. 8 Put a few drops of white vinegar into the egg whites, stir with an electric egg beater until fish-eye foam forms, add fine sugar in three batches, and stir.

   

9. 9 Beat until almost dry peaks form.

   

10. 10 Add two-thirds of the egg whites to the egg yolk batter and mix evenly.

    

11. 11 Pour the mixed batter into the remaining one-third of the egg white foam, and mix lightly evenly. Do not stir.

    

12. 12 Pour the batter into the grinder. Shake it a few times and put it in the oven at 165 degrees for 30-35 minutes.

    

13. 13 Take out the cake, quickly invert it onto a baking sheet and let cool to unmold.

    

14. 14 Appreciate the finished product.

    

15. 15 Appreciate the finished product.

    

16. 16 Nice waist.

    

17. 17 Appreciate the finished product.

    

18. 18 The large pieces of orange peel are delicious and visible.

    

19. 19 Appreciate the finished product.

    

20. 20 Appreciate the finished product.

    

21. 21 Appreciate the finished product.