[cookbook for Gifts] Sweet Orange Chiffon
1.
Beat the egg yolks with white sugar until the color is whitish.
2.
Pour in the orange juice slowly and mix well.
3.
Slowly add the salad oil and stir until it is uniform.
4.
Add the sweet orange zest and mix well.
5.
Sift in low powder, stir evenly into egg yolk paste for later use.
6.
Add salt, white vinegar, and white sugar to the egg whites in three times, and beat until stiff foaming.
7.
Add the egg white paste to the egg yolk paste three times, cut and mix evenly with a rubber spatula.
8.
Pour the cake batter into the mold and vibrate twice on the table to create large bubbles.
9.
Put it into the preheated oven at 170°C and bake at 170°C for 40-45 minutes.