6-inch fresh orange juice chiffon cake

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  1. Squeeze juice from fresh oranges and take 25 grams for later use.

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  2. Accurately weigh the ingredients used, and the low-gluten flour goes through first Sieve once.

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  3.Take two clean basins without water and oil, and put the eggs The egg yolk and egg white are completely separated.

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

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  5. Stir evenly so that the three are completely integrated together without any oil or water.The phenomenon of separation.

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  6.Sift in low-gluten flour.

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  7. Use the egg beater to draw a straight line and stir evenly to get a delicate portion No grainy egg yolk paste.

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  8. Use an electric egg beater at low speed to beat the egg whites into large bubbles.

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  9. Then add fine sugar in three batches and beat the egg whites at high speed clockwise.Gently lift the whisk and the meringue will appear with small upright corners, and the meringue is ready.

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  10. Scoop 1/3 of the meringue into the egg yolk paste.

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  11.Mix evenly.

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  12.Pour all the egg yolk paste into the meringue.

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  13.Use the stirring technique to mix the two evenly, and the batter will be fine.If it is smooth and grain-free, the cake batter is ready.

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  14. Pour the cake batter 15 cm away from the chiffon cake mold.

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  15. Pick up the mold and throw it lightly a few times to shake out the cake batter.With large bubbles, place in a preheated oven and bake at 120 degrees for 45 minutes.

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  16. After baking, the cake was taken out immediately and fell freely from the air.Remove and invert immediately to cool.

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  17.After the cake is completely cooled, you can cut it into pieces and enjoy.