Orange Chiffon Cake
1.
Rub the orange peel clean with salt, take the orange zest, don't take the white part, it will be bitter. Then squeeze the orange juice and strain
2.
Preheat the oven, separate the egg yolk and protein, add 10 grams of fine sugar to the yolk, and mix well with less than one gram of salt
3.
Add salad oil and mix well
4.
Add orange juice and mix well
5.
Add orange zest and mix well
6.
Sift the low powder twice, add to the egg yolk paste, mix well, and sieve
7.
Whip the egg whites, add the egg whites with the fine sugar three times, and beat them to dry bubbles
8.
Add the egg yolk paste in portions and mix well
9.
Into the mold. Shake two or three times from a high place to shake off large bubbles
10.
Put it in the lower part of the oven at 150 degrees for 1 hour, bake it and shake it from a high place for one or two times.
