Orange chiffon cake

Overview

A combination of Tzuyu's mother's, Yuanzhuzhu's and my own recipes. Since there were still a few oranges at home, I squeezed the juice and replaced the milk. Although there were still cracks on the surface, it did not affect the taste at all. It had a slight orange aroma and was delicate and soft.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• fast food
• egg
• low gluten flour
• oil
• orange juice
• white sugar
• white vinegar

Ingredients

Steps

1. 1 Egg yolk and egg white separation

   

2. 2 Add 10 grams of white sugar to the egg yolks and beat until melted

   

3. 3 Then add oil and orange juice and beat thoroughly for a few minutes until the egg yolk becomes white and thick

   

4. 4 Sift in low-gluten flour

   

5. 5 Stir into egg yolk paste without any particles

   

6. 6 Add white vinegar to egg whites, add sugar in 3 batches and beat until stiff peaks form

   

7. 7 Preheat the oven to 145 degrees and put 1/3 of the egg white into the egg yolk batter

   

8. 8 Mix well

   

9. 9 Pour back into the remaining egg whites and mix evenly

   

10. 10 Pour into an eight-inch mold and knock out any air bubbles

    

11. 11 Place in the preheated oven and bake at 130 degrees for 50 minutes

    

12. 12 Take it out and invert it immediately, let it cool completely and then unmold