Orange Chiffon Cake
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. egg.
2. Freshly squeezed orange juice.
3. Separate the egg yolk.
4. Separate the protein and put it in a basin without water and oil.
5. Whisk the egg yolks evenly.
6. add some oil.
7. Stir well.
8. Add orange juice.
9. After stirring, sift into the mixed low powder and starch.
10. Stir evenly with egg extract and put it in the refrigerator freezer.
11. Add a little lemon juice to the egg whites and beat until thick.
12. Put in one-third of the sugar.
13. Put the sugar in three times.
14. Beat until hard foaming.
15. Take one third of the egg whites and put them in the egg yolk lake, stir evenly.
16. Put the evenly mixed egg yolk into the egg white bowl and stir evenly.
17. Pour into the mold for 8 minutes and shake out the bubbles, put it into the lower part of the preheated oven, bake at 180 degrees for 15 minutes, then turn to 100 degrees and bake until cooked (about 1 hour).
18. Give it a shake after it's out of the oven.
19. Take out and let cool.
20. package.
21. Finished product.
Tips:1, 5 medium eggs is an 8-inch amount
2. Bake at low temperature to avoid cake cracking
3. The temperature of each oven is different, please master it according to your own temperature
4. Orange juice can be changed into various juices or milk according to your preferences
