Orange Chiffon Cake

Orange Chiffon Cake

1. The basic ingredients are noodles, sugar, oil, and eggs.

2. Use an orange, squeeze out the orange juice, peel off the skin and chop the orange.

3. For egg separation, the egg white basin must be oil-free and water-free.

4. Add 20 grams of sugar to the egg yolk, pour orange juice, and add cooking oil and stir evenly.

5. Sift in the flour.

6. Stir into egg yolk paste.

7. Stir the egg whites into large bubbles, pour 25 grams of sugar and beat them.

8. After making the texture, pour the remaining 25 grams of sugar.

9. Continue to beat until you lift the whisk and a straight small sharp corner appears.

10. Pick part of the egg whites into the egg yolk bowl and stir evenly.

11. Then pour it into the egg white bowl, turn and cut evenly.

12. Pour in orange zest.

13. Stir evenly into a cake batter.

14. Pour the cake batter into an 8-inch cake tin, pick it up and shake it a few times, and it will be flat after a few shakes.

15. Put it in a preheated oven, 130 degrees for 30 minutes, 175 degrees for 30 minutes, and it will be out.

16. It can be buckled after it is out of the oven. I don’t know if it can prevent the collapse. I didn’t buckle and that’s it.

17. Cut it open and taste it, full of orange scent.

Tips:

To be careful of:

1. If the egg must be brought out in the refrigerator to warm up, my experience is that the egg is most suitable when it is between 20 degrees and 25 degrees, and it will not collapse after being bake.

2. If there is no low flour, use ordinary flour and corn flour to mix, and the ratio is 8:2.

3. The sugar commonly used by some baking masters is granulated sugar. I can use any sugar, fine granulated granulated sugar or soft sugar.

4. When baking, it is low temperature and then high temperature. My experience is that it basically does not crack.