Orange juice cake---perfect demoulding process

Overview

How to cook Orange juice cake---perfect demoulding process at home

Separate the egg yolks and proteins, put them into oil-free and water-free containers, add 10 grams of white sugar and 40 grams of corn oil.
Use a hand mixer to mix until completely combined.
Add 40 grams of orange juice and stir evenly.
Add the flour and cornstarch sifted twice.
Use a whisk to mix the egg yolk batter evenly with irregular movements. Set aside the mixed egg yolk batter for later use.
Squeeze a few drops of fresh lemon juice into the egg whites.
Add the sugar in 3 batches and beat the egg whites into dry peaks.
Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)
Then pour the mixed egg yolk paste back into the remaining 2/3 of the egg whites.
Use the same technique to gently stir up and down until the egg white and egg yolk paste are fully mixed.
Cut the tin foil into a round shape slightly larger than the base of the mold.
Wrap the bottom and place into the mold.
Pour the mixed cake batter into an 8-inch mold. Shake it hard twice on the table to knock out the big bubbles inside.
Heat to 150 degrees on top and bottom for 60 minutes. After baking, take it out and immediately invert it on a wire rack to cool.
When the cake is cool, gently use your hands to scrape around and down the surface of the cake.
Then gently push out the live bottom.
Peel off the tin foil.
Perfect release.