Orange Flavored Glutinous Rice Chiffon Cake

Overview

This is the first time I tried adding glutinous rice flour to the cake ingredients. The texture is a little different from the ordinary chiffon cake. It feels a bit fragrant and sticky. In order to make the taste more fragrant, the water is replaced by freshly squeezed orange juice. In addition, some orange zest is added, which gives it a strong orange flavor.

Tags

• baking
• children
• afternoon tea
• corn oil
• egg
• fresh orange juice
• glutinous rice flour
• low gluten flour
• orange zest
• fine sugar

Ingredients

Steps

1. 1 Prepare the ingredients. Wash the oranges with flour and salt. Mix the flour and glutinous rice flour evenly and sift twice. Beat the egg yolks and egg whites in two basins respectively.

   

2. 2 Squeeze the orange juice from the oranges, scrape the white part of the orange peel with a knife, chop it into small pieces and set aside.

   

3. 3 Put orange juice in a bowl, add oil and 6 grams of sugar and mix well without any oil stars.

   

4. 4 Sift the flour into a bowl.

   

5. 5 Use a hand mixer to make Z-shapes and mix well.

   

6. 6 Add one egg yolk to the batter and mix evenly.

   

7. 7 Mix well and then add the other egg yolk in three additions.

   

8. 8 Add the remaining 30 grams of sugar to the egg whites in three batches, and beat with an electric mixer until dry and foamy.

   

9. 9 Add one-third of the beaten egg whites to the egg yolk batter and mix evenly. Pour it back into the protein bowl and mix evenly. Do not stir in circles as it will defoaming.

   

10. 10 Add orange zest and mix well.

    

11. 11 Pour the prepared cake batter into the 6-inch live-bottom anode mold and shake out any air bubbles.

    

12. 12 Place in the lower shelf of the preheated oven, heat to 140 degrees and lower to 150 degrees for 60 minutes.