Orange How to make fragrant chiffon cake

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  1.Preparation Good ingredients, use 8-inch removable bottom mold.

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  2. Completely separate the egg white and yolk, and ensure that the egg white basin is free of oil and water..

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  3. Beat the egg whites first, add a few drops of white vinegar to the egg whites, and use clean anhydrous Beat the egg whites at low speed with an electric mixer until they form fish-eye bubbles, then add 1/3 of the white sugar for the egg whites.

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  4.Continue to beat until the egg whites begin to thicken and become thicker foam, Add another 1/3 of the sugar.

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  5.When the egg white is thicker and lines appear on the surface, add the remaining 1/3 sugar.(If too much sugar is added at one time, it will hinder the foaming of the egg whites)

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  6. Stir The whisk is gradually advanced from low speed to high speed.When the whisk is lifted and the egg whites can pull out curved sharp corners, it means that the level of wet foaming has been reached.If you are making chiffon cake rolls, just whip the egg whites to this level.
  Now, when we make regular chiffon cake, we still need to continue whipping.
  When the egg beater is lifted, the egg whites can pull out a short, upright sharp corner, indicating that they have reached a dry foaming state and can stop whipping.

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  7. Add 1g salt and 20g sugar to 5 egg yolks, and use a whisk to lightly Break up lightly.Do not beat the egg yolks.

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  8.Add 40g oil and 40g orange juice in sequence, and stir evenly.At the same time, turn on the oven and preheat it to 160 degrees.

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  9.Add the sifted flour and stir gently evenly.Do not stir too much to avoid gluten in the flour (if the flour becomes gluten, it may make the cake too tough and affect the softness of the cake)

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  10.Pour 1/3 of the egg white liquid into the egg yolk paste.Use a rubber spatula to gently stir evenly (stir from the bottom up, do not stir in circles to prevent the protein from defoaming).

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  11. After mixing evenly, pour all the egg yolk paste into the basin containing the egg whites., stir evenly using the same technique until the egg white and egg yolk paste are fully mixed until smooth and smooth.

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  12. Slowly pour the mixed cake liquid into the 8-inch cake mold, successfully The egg liquid falls like silk when poured.

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  13. Smooth it out, hold the mold with your hands and shake it twice on the table.Pop out the big bubbles inside.

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  14.Put it into the preheated oven at 160 degrees for about 40-50 minutes That’s it.

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  15. Take out the cake and insert a toothpick into the middle of the cake.After pulling out, there is no If the cake liquid is sticky, it means the cake is cooked.Lift the cake mold, ten centimeters away from the countertop, drop it freely twice, immediately invert it on the cooling rack, and let it cool naturally to remove it from the mold.

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  16.Orange chiffon is on the table!