How to make orange chiffon cake

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  1.Peel off the skin of the oranges and squeeze the juice with a juicer for later use

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  2.Prepare all the materials

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  3. Separate the egg yolk and egg white and place them separately In two water-free and oil-free bowls

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  4.Add orange juice and corn to the egg yolk Stir oil and sugar evenly

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  5. Mix the low-gluten flour and cornstarch and sift in (Sift in twice, mix thoroughly each time before sifting in the next time)

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  6.Mixed egg yolk paste

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  7. Add lemon juice to egg white, Use an electric beater to beat into a rough foam

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  8.Add white sugar (add white sugar in three times ), beat until stiff peaks

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  9. When you lift the egg beater, there is a straight small Just use the sharp corners to make the meringue

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  10.Put one third of the meringue into Pour in the egg yolk paste and mix well

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  11.Pour all the mixed egg yolk paste into the remaining Mix well into the meringue below

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  12.Mixed cake batter

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  13. Preheat the oven to 160 degrees with upper and lower heat.Pour the cake batter into the eight-inch mold and use a spatula.Smooth the surface, hold the mold with your hand and shake it hard a few times to knock out any big bubbles.

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  14.Put it into the preheated oven, heat it up and down to 160 degrees, and lower it for 50 minutes

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  15. Take it out immediately after baking, give it a shake, and then place it upside down on the grill.Let cool before removing from the mold

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  16.Finished product picture

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  17.Figure 2