Orange Chiffon

Overview

Since I learned baking, I only make pizza and cakes regularly. You can make your own taste, control the sweetness, you can see the ingredients with confidence, and the time is relatively short. This is the main reason why I like tinkering with cakes. This adds the zest and juice of fresh oranges, giving the cake a special orange fragrance. My family likes the cake flavor I make, so this is my third time making orange flavored cake. But I'm in a hurry every time, so I thought I'd leave a process to share this time, but the camera ran out of battery in the middle of the process. Maybe novices feel that the process is not very detailed. In fact, the egg yolk paste is beaten with a manual egg beater, and the egg white is beaten with a chef's machine. The two are almost done at the same time.

Tags

• baking
• pasta
• children
• breakfast
• afternoon tea
• cake flour
• egg
• fresh orange
• olive oil
• pure milk
• soft white sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 Rub fresh oranges with table salt repeatedly to remove wax and other harmful substances on the surface.

   

3. 3 After rinsing, put it into a half-milk pot of boiling water and boil it. Remember to adjust it up and down before boiling to further remove the wax.

   

4. 4 Then rub it with table salt again and again, rinse it and then grate it. Only the outer skin should be rubbed (not the white part, which is bitter.)

   

5. 5 Separate the egg whites and egg yolks into two clean, oil-free and water-free containers. First add olive oil and milk to the egg yolks, beat well with a manual egg beater, then add orange zest

   

6. 6 Squeeze out some more orange juice and add it to the egg yolk paste and mix well,

   

7. 7 Sift the low-gluten flour into the egg yolk paste in two batches and mix gently with a hand mixer until cornstarch disappears.

   

8. 8 Add a few drops of white vinegar and a little salt to the egg whites, beat with an electric egg beater or a chef's machine at the third gear. Add the soft white sugar to the egg whites in three batches, and beat until you can insert a chopstick and hold it upside down.

   

9. 9 Add the egg whites to the egg yolk paste several times and mix evenly. Remember: do not mix in circles. (At this time, the oven is preheated to 160 degrees)

   

10. 10 Finally, pour the mixed cake batter back into the container with the remaining egg whites, and continue to cut and mix evenly.

    

11. 11 Pour into an eight-inch mold and knock out any air bubbles. (The camera ran out of battery, so I had to start taking pictures with my mobile phone)

    

12. 12 Place in the middle and lower racks of the preheated oven and set it to 160 degrees for about 50 minutes. After half an hour, if it starts to crack, turn it down to 145 degrees.

    

13. 13 When there are 10 minutes left, the door is quickly opened and covered with tin foil. It’s time to take out the oven,

    

14. 14 Because it is too high above the mold, wait for it to drop back slightly and let it cool down before removing it from the mold.