How to make orange chiffon cake

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  1. Soak the orange in boiling water to remove the wax on the surface, and use a utility knife to cut the orange peel , do not want the white part, use a food processor to puree the orange flesh.

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  2.Separate the egg white and egg yolk, add lemon juice to the egg white and use a whisk at high speed Beat for 30 times.When fish-eye bubbles appear on the egg whites, add 30 grams of fine sugar.

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  3. Continue beating for 50 rounds and then add 15 grams of fine sugar.

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  4. Beat for another 50 rounds.The egg whites begin to become smooth and delicate.Add the final 15 grams of granulated sugar.

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  5. It is also 50 cycles, and the protein has small upright peaks.

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  6. Add salt and fine sugar to the corn oil and stir evenly with a whisk.

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  7.Sift the low-gluten flour and stir with a whisk until thick.

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  8.Add egg yolk and vanilla essence, beat evenly.

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  9. Add orange peel, first use a whisk and then a spatula to mix well.

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  10.Put one-third of the egg whites into the egg yolk paste.

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  11. Stir until melted.

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  12. Stir the cake batter evenly and pour it back into the egg whites.

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  13. Continue to stir for about 50 times, and the cake batter is complete.

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  14. Pour the cake batter into the mold and shake it a few times to defoam.

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  15. Preheat the oven to 150 degrees and bake the mold in the oven for 40 minutes.

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  16.Invert immediately after baking and remove from the mold after three hours.

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  17.The hand-unmoulded cake is very beautiful and the cake has a good appearance.

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  18. You can cut it and taste it.You can never tire of eating the orange-flavored cake.

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  19.Eating this kind of cake for breakfast is also a pleasure.