1. Ingredients: low-gluten flour, 60 grams, orange juice, 30 ml, eggs, 3 lemons, a slice of olive oil, 10 grams, and 20 grams of sugar. Cooking method: roasting. Reference month age: 8M + operating time: 25 minutes.
2. Separate the egg white and egg yolk and put them in a water- and oil-free basin; squeeze the orange juice.
3. Pour orange juice, 10 grams of sugar, and olive oil into the egg yolk and stir to disperse.
4. Sift the low-gluten flour and add it, and the egg is drawn back and forth and stir evenly.
5. The egg yolk paste is ready and set aside. The batter is runny when lifted.
6. Squeeze the lemon juice into the egg white, add 10 grams of sugar all at once, and start to beat at high speed.
7. Whip until hard foaming, with short and straight sharp corners. Remember to scrape in the edge meringue from time to time during the process, and send it together.
8. After the meringue is finished, start to preheat the oven. Preheat the oven 180 degrees. Take 1/3 of the meringue and mix with the egg yolk paste, cut and mix for a few times.
9. Mix the cake batter and the remaining meringue, cut and mix evenly.
10. The batter is delicate and runny to lift.
11. Pour the cake batter into a paper cup and fill it with 5 minutes.
12. Put in the middle of the oven, fire up and down, 180 degrees for 15 minutes. I put it full and saw a headshot when I bake it.
13. After taking it out, shake it out of heat, let it cool and eat it. The delicate taste is good, with the aroma of oranges~~~ Pomelo Mom said: This is the most common chiffon cake recipe, with orange juice, the finished product has the aroma and fiber of oranges, and the taste is very good. There is no orange juice. You can add some other juices. You can also substitute yogurt, milk, and water.
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