1. First, make an original chiffon cake according to the six-inch chiffon making method
2. Cut crosswise into 2 slices
3. Cut off a circle on the side for use
4. After splitting the two oranges, cut them into semi-circular slices
5. The other pulps are put into the food processor and beaten into orange juice
6. Gelatine is soaked in cold water, and then 50g of milk is added to melt it in water, and it is cooled for later use.
7. Mix the cooled milk liquid and orange juice evenly
8. Whip the animal whipped cream with fine sugar into a barely runny state
9. Add the whipped cream to the mixture and stir evenly into orange mousse
10. Take a six-inch live-bottom cake mold and wrap it with tin foil to prevent the mousse from overflowing. Put a piece of cake on the bottom and surround the side with cut orange slices.
11. Then pour a layer of mousse
12. Add another piece of cake
13. Pour all the remaining mousse onto the smooth surface
14. Put it in the refrigerator for more than three hours to let it solidify. Now it can take off the film. Put the cake film on a tall cup and apply a hot towel on the outer wall of the cake mold to easily take off the film.
15. Take out an orange, cut it into thin slices, remove the layer of skin on the side, and lay it on top!
