Happy birthday! 【Orange Chiffon Cake】

Overview

Every year has today, and every year has today. In the blink of an eye, I’m a year older! Happy birthday! I still vaguely remember my birthday last year. I came back from a trip to Sichuan with my classmates. The next day happened to be Christmas, which was also my birthday. I can’t help but say that time flies by so fast. This year’s birthday is as happy as in previous years! There are flowers sent by my husband and brother, a birthday banquet prepared by my parents, and everyone’s blessings. Thank you. I am very satisfied and happy with you, and I am grateful! The first birthday cake I made for myself, one 8-inch and one 6-inch. Everyone unanimously voted not to use cream and preferred the original flavor. It was simply decorated with roses, which was not bad. Chiffon was quite satisfied with it. It was delicate and soft, with a faint orange juice fragrance. I hope it will be better next time.

Tags

• baking
• good looks
• children
• afternoon tea
• cake flour
• corn oil
• egg
• orange juice
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Take a water-free and oil-free basin, separate the egg whites and egg yolks, stir the egg yolks evenly and add orange juice

   

2. 2 Add corn oil, stir and then stir in low flour

   

3. 3 Add sugar and a few drops of lemon juice to the egg whites and beat until the egg whites form a hook shape

   

4. 4 Add a spoonful of egg whites to the cake batter and mix with a cutting motion

   

5. 5 Pour the mixed batter into the remaining egg whites and stir. Be careful not to over-stir to prevent the egg whites from defoaming

   

6. 6 Pour the prepared cake batter into an 8-inch round mold and shake it a few times to release air bubbles

   

7. 7 Preheat the oven to 165° and bake for about 50 minutes

   

8. 8 The cake slowly expands

   

9. 9 Higher