# Fourth Baking Contest and is Love to Eat Festival# Orange Chocolate Mousse Cake
1.
Separate the egg whites from the yolks, and pour the egg whites into a water-free egg beater.
2.
Put 10 grams of sugar in the egg yolk and stir well.
3.
Add salad oil and stir well.
4.
Add orange juice and stir well.
5.
After brushing 50 grams of low powder, pour it into the egg yolk and stir evenly with a rubber spatula to form an egg yolk batter.
6.
Squeeze a few drops of lemon juice into the egg white and beat the fish eyes with a whisk until the fish eyes foam. The first time adding 10 grams of sugar will double the size of the original, and the second time adding 10 grams of sugar to beat until there are lines. , Add 10 grams of sugar for the third time and beat it to a hard foaming state. (Short straight and small sharp corners)
7.
Take one-third of the egg white paste and add it to the egg yolk paste and stir evenly.
8.
Add the mixed cake batter to the remaining egg white batter and stir evenly.
9.
Put the cake batter into the cake mold and shake it twice to create large bubbles. Put it in the middle and lower layer of the oven at 135°C and bake for about 35 minutes. Try not to open the oven door in the middle. After baking, take out the inverted buckle and let it cool on the grid to prevent it from shrinking. After cooling thoroughly, just pour out the cake.
10.
Soak a piece of fish film in 70 grams of orange juice to soften it.
11.
Put the fish film into a pot and melt in water.
12.
Put 140 grams of whipped cream into 14 grams of soft white sugar and whip until it becomes grainy.
13.
Pour the melted fish film into the whipped cream and stir evenly with a spatula. Serve orange juice mousse filling.
14.
Cut the sides of the chiffon cake, one circle smaller than the cake mold, and then cut two, first put one piece into the mold.
15.
Pour the orange juice mousse filling and put it in the refrigerator for more than one hour.
16.
Put 140 grams of whipped cream in 14 grams of soft white sugar and 7 grams of cocoa powder, and whip to the grained state.
17.
Soak a piece of fish film in 70 grams of cold water. Put the fish film into a pot and melt in water. Pour the melted fish film into the whipped cream and stir evenly with a spatula. Serve chocolate mousse filling. Refrigerate the orange mousse cake for more than 1 hour, take out another slice of cake, pour in the chocolate mousse filling, and refrigerate for more than 4 hours.
18.
After 4 hours, take the cake out of the refrigerator, put the cake film on a tall cup, and blow it around with a hair dryer to easily take off the film.
19.
Put 100 grams of whipped cream in 10 grams of soft white sugar and whip it to the piping state, put it into a piping bag, and squeeze it around the periphery of the cake.
20.
Use a thin piping mouth to pull the line at will on the outer ring.
21.
Put kiwi fruit and mango on it.
Tips:
The egg white container is oil-free and water-free, otherwise the egg whites will be difficult to pass. Don't worry about demoulding, at least refrigerate for more than 4 hours, use a hair dryer to blow around the periphery of the mold, you can easily demould.
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