Orange Chiffon Cake
1.
Wash the orange with salt, wipe out the orange zest with a knife, and squeeze the juice out of half an orange.
2.
Separate egg yolk and protein, and put them into clean, water-free and oil-free egg beaters. Stir the orange juice and salad oil painting "Z" evenly.
3.
Sift in low-gluten flour, draw "Z" with a manual whisk and mix well.
4.
.Add the egg yolk and stir well.
5.
Add orange zest and stir briefly. At this time, the oven can be preheated to 200°C.
6.
Whisk the egg whites at a low speed with an electric whisk at a low speed, and add 1/3 of the powdered sugar.
7.
Then continue to beat with an electric whisk at high speed until the egg whites become a fine foam, and then add 1/3 of the powdered sugar.
8.
Continue to beat with an electric whisk at medium speed until the whisk is shaped like a big hook, and add the remaining 1/3 of the powdered sugar.
9.
Finally, beat at low speed until resistance is obvious, and when the whisk is lifted, the tip is a short, small peak.
10.
Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.
11.
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.
12.
Pour the batter into the 6-inch hollow anode cake mold in the school kitchen, smooth it slightly with a spatula, and shake it twice.
13.
Put it into the preheated oven, heat up and down at 170°C, and bake for 40 minutes.
14.
After being out of the oven, it shook twice and let it cool down.
15.
It can be demoulded after cooling.
16.
The super delicious orange chiffon cake is ready.
17.
Cut a piece and enjoy the afternoon tea time.
18.
Other size formulas.
Tips:
1. When rubbing orange zest, be careful not to rub the white part, which will make it bitter.
2. The egg-beating bowl containing the egg whites must be clean, free of water and oil.
3. When mixing egg yolk paste and meringue, remember to use the method of mixing, not to draw circles to avoid defoaming.
4. Please adjust the baking time and temperature according to the temper of your own oven.
5. The cake should be shaken twice after the addition, so that the heat can be shaken out, remember to knock it out of the mold.
