#aca烤明星大赛# Orange Chiffon Cake
1.
After washing the orange, rub the surface of the orange peel with salt, and then rinse it off with water;
2.
Shave off orange zest;
3.
Cut the orange in half and squeeze the orange juice;
4.
The egg yolks are scattered with manual egg whipping
5.
Add corn oil and mix well;
6.
Add the squeezed orange juice and mix well;
7.
Add orange zest and stir well;
8.
Sift in the ready-mixed powder;
9.
Use manual egg skewers to pick up from the bottom and stir until there is no dry powder;
10.
Add a few drops of lemon juice and a little salt to the egg whites, add sugar in three times, and beat until it is wet and dry;
11.
Take one third of the meringue into the egg yolk paste, stir evenly with a spatula, until the egg white state is not visible;
12.
Pour into the meringue basin;
13.
Continue to stir evenly;
14.
Pour the batter into the mold and shake it twice to shake off the bubbles inside;
15.
Preheat the oven to 180 degrees, put it in the mold, adjust the temperature to 170 degrees, and bake for about 40 minutes;
16.
After being out of the oven, it is inverted and cooled and demoulded.
Tips:
1. Adjust the baking temperature and time according to your own oven.
2. The squeezed orange juice is not filtered, and there are a few pieces of fruit. If you don't like it, you can filter the orange juice in advance.
3. Use 17 hollow heightening molds.
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