Orange chiffon cake

Overview

I especially like to eat oranges. This time I used fresh oranges to make the cake. After adding the squeezed juice, the taste is enhanced. It is particularly fragrant and worth a try.

Tags

• baking
• children
• afternoon tea
• birthday
• corn oil
• egg yolk
• low gluten flour
• orange zest
• squeeze orange juice
• fine sugar
• lemon juice
• protein
• salt

Ingredients

Steps

1. 1 After washing the oranges, rub the surface of the orange peel with salt and then rinse with water;

   

2. 2 Grate off the orange zest;

   

3. 3 Cut the orange in half and squeeze out the juice;

   

4. 4 Beat the egg yolks with a manual whisk;

   

5. 5 Add corn oil and stir evenly;

   

6. 6 Add the squeezed orange juice and stir evenly;

   

7. 7 Add orange zest and stir evenly;

   

8. 8 Sift in the premixed powder;

   

9. 9 Use a manual egg beater to pick up the eggs from the bottom and stir until there is no dry powder;

   

10. 10 Add a few drops of lemon juice and a little salt to the egg whites, add sugar in three batches, and beat until wet and dry;

    

11. 11 Add one-third of the meringue into the egg yolk paste, and mix evenly with a spatula until no more white is visible;

    

12. 12 Pour into the meringue basin;

    

13. 13 Continue to stir evenly;

    

14. 14 Pour the batter into the mold and shake it twice to remove the air bubbles inside;

    

15. 15 Preheat the oven to 180 degrees, put the mold in, adjust the temperature to 170 degrees, and bake for about 40 minutes;

    

16. 16 After taking it out of the oven, turn it upside down to cool and demold.