Orange chiffon cake

Overview

Today is the Double Ninth Festival. The work unit is having activities and I don’t have time to go home to visit the elderly. Therefore, I started busy making two chiffon cakes at 2:00 this morning and rushed to deliver the cakes to the homes of the two elderly people before the work activities. Orange chiffon cake has a golden and plump appearance, a soft and moist texture, and a fruity fragrance. It has no chemical additives, is safe and healthy, and is suitable for regular consumption by families.

Tags

• baking
• children
• cake
• breakfast
• afternoon tea
• cake flour
• corn starch
• egg
• milk powder
• orange juice
• salad oil
• sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Separate egg whites and egg yolks. Mix orange juice, oil, and egg yolk until evenly mixed, then add sifted low-gluten flour and milk powder and mix evenly. Do not over mix the mixed egg yolk paste to avoid gluten formation.

   

2. 2 Add a small amount of salt, lemon juice, and cornstarch to the egg whites. Add sugar in three batches and beat until stiff peaks form.

   

3. 3 First add 1/3 of the egg white batter into the egg yolk batter, and mix evenly with a rubber spatula.

   

4. 4 Then pour the remaining 2/3 of the egg white batter into the mixed batter (the conventional method is to pour the batter into the remaining 2/3 of the egg yolk batter. I poured the remaining 2/3 of the egg white batter directly into the mixed batter. In fact, the effect is the same, but you cannot pour all the egg white batter into the egg yolk batter at one time, which makes it difficult to mix evenly). Mix by cutting and stirring until the egg white batter and egg yolk paste are completely integrated.

   

5. 5 Pour the batter into an 8-inch round cake pan and shake it gently with your hands to flatten the batter.

   

6. 6 Preheat the oven to 130 degrees, use upper and lower heat, middle and lower layers, and bake for 50 minutes (you need to determine the baking time and temperature according to your own oven).

   

7. 7 After baking, take out the cake, shake it twice to release the gas, then turn it upside down to let the moisture escape, and then remove it from the mold after cooling.

   

8. 8 The finished product is very high. Since it was given to the elderly, I didn’t cut the cake open to see the structure inside, so I guess it turned out well.