1. After scrubbing the orange with salt, wipe out the orange zest with a knife. After that, cut into pieces and peeled to squeeze the juice with a juicer.
2. Separate the egg whites and put them into clean, water-free and oil-free egg beaters. Beat egg yolks, add orange juice and salad oil, draw "Z" and mix well.
3. Emulsified state.
4. Add orange zest and stir briefly.
5. Sift in low-gluten flour, and use a manual whisk to draw "Z" and stir.
6. Stir it into a delicate and smooth shape and set aside for later use. At this time, the oven can be preheated to 150°C.
7. Add powdered sugar to the egg whites 3 times and beat until dry and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at medium speed, and the lines will appear slightly, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until you feel obvious resistance. When you lift the whisk, the tip is short and small The spikes are fine.)
8. Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.
9. Pour it back into the meringue and continue to mix well with a rubber spatula until no trace of egg white is visible and the batter is smooth and smooth.
10. Pour the batter into the mold, smooth it slightly with a spatula, and shake it twice.
11. Put it into the preheated oven, heat up and down at 150°C, and bake for 55 minutes.
12. After being out of the oven, shake it twice and release it upside down.
13. Super delicious orange chiffon cake.
Tips:1. When rubbing orange zest, be careful not to rub the white part, which will make it bitter.
2. Please adjust the baking time and temperature according to your own oven temperament.
3. The mold is Xuechu 7-inch hollow chiffon cake mold.
