Orange Chiffon

Name: Orange Chiffon
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Arowana low-gluten wheat flour; 4 egg; 50g White sugar; 40g Corn oil; 1 piece orange

by lin leisurely

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Every year, from the beginning of the orange to the end, I almost cannot live without it, because I love this fruit so much.
It's spring now, and oranges are almost out of season. I took advantage of the final season and quickly stocked up some.
Oranges contain a lot of vitamin C and have strong antioxidant capacity. One orange a day is a good choice to prevent colds. It is more needed in the spring season.
In addition to directly peeling and dicing or squeezing juice, I tried to make a chiffon cake with an orange a few days ago. I didn't expect my son would take the initiative to tell me: Mom, make another one. This is delicious!

Ingredients

Orange Chiffon

1. Ingredients are prepared.

2. Wash the oranges with salt, and peel them off thinly with a peeler.

3. Chop the orange zest, squeeze out the orange juice from the oranges, and take 50 grams of orange juice for use.

4. Add 10 grams of fine sugar to the egg yolk and beat with a whisk.

5. Stir the orange juice and corn oil well.

6. Pour into the egg yolk and mix well, then add the orange zest.

7. Sift in Arowana low-gluten wheat flour and mix well into a particle-free batter.

8. Add 40g of granulated sugar to the egg whites in three times. When the egg whites are whipped into large bubbles with an electric whisk, add the fine sugar; when the egg whites become very delicate, add the fine sugar again and continue to beat; when the egg whites can appear patterns, add the fine sugar Continue to beat until the whisk is straight when you lift it up and the egg whites are over.

9. Scoop one-third of the egg whites into the egg yolk paste, pick up from the bottom and stir well.

10. Pour all the batter into the egg whites, and quickly stir or cut.

11. Pour the mixed batter into an 8-inch hollow mold, vigorously shake the mold a few times, shake out large bubbles, and put it into the preheated oven. 160 degrees, 55 minutes, after taking it out, let the mold drop vertically from a height of 20 centimeters to shake out the heat in the cake embryo, and then immediately buckle it to cool and demould.