1. Wash a medium-sized orange and rub the skin into small particles for later use.
2. After wiping the orange zest, squeeze the orange juice for use.
3. Add 30 g of caster sugar and 83 ml of salad oil to 83 ml of orange juice and mix well.
4. Add orange zest, sift into low-gluten flour and mix well.
5. Add 5 egg yolks and mix well.
6. Don't stir too much, this is a mixed batter.
7. Beat the egg whites until large bubbles add 15 grams of sugar and then beat.
8. Beat until fine foam, add 15 grams of sugar and then beat.
9. Dispense to the grain, add 15 grams of sugar, and then disperse.
10. Just leave it in this state. Lift the whisk to have a slightly curved sharp corner.
11. Add the egg whites to the egg yolk paste three times, and mix well each time.
12. The chiffon cake batter is ready.
13. Brush salad oil around the mold.
14. Pour the roux and shake to exhaust.
15. Preheat the oven at 160 degrees and bake it in the middle of the oven for about 60 minutes.
16. In the season of orange fragrance, let's have an orange cake.
17. Hi, brother tastes good.
Tips:3 6-inch eggs, 50 grams of fine sugar (20 grams in egg yolk, 30 grams in egg white), 50 ml of orange juice, 50 ml of salad oil, 80 grams of low powder, and half an orange zest.
