Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet

Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet

Overview

Today, try this particularly fragrant orange chiffon cake, which uses freshly squeezed orange juice and fragrant orange peel shreds. The overall taste is very fresh, the orange flavor is full, and the appearance is also online. When you cut it open, you can still see shreds of orange peel mixed in. When you take a bite, the aroma of the orange spreads in your mouth. It's super delicious.

Tags

Ingredients

Steps

  1. First, wash 1 orange, cut out half of the orange shreds, add 10 grams of white sugar, mix well and set aside.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 1

  2. Squeeze 60 grams of orange juice from the oranges and set aside. 3 eggs, separate the egg yolks and egg whites, and freeze the egg whites for 10 minutes.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 2

  3. Add 40 grams of vegetable oil to 50 grams of low-gluten flour and stir until smooth.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 3

  4. Add 60 grams of orange juice and stir evenly.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 4

  5. Add 3 egg yolks and mix well.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 5

  6. Add the prepared orange shreds, mix well and set aside.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 6

  7. . Take out 3 frozen egg whites, add 5 grams of lemon juice, beat them first until they form large fish-eye bubbles.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 7

  8. Add 40 grams of fine granulated sugar in two batches and beat until it reaches firm peaks.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 8

  9. Take 1/3 of the egg white paste, add it to the egg yolk paste, and mix evenly.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 9

  10. Pour everything back into the egg white batter and mix evenly.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 10

  11. Fall into the mold from a height.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 11

  12. Shake twice to remove big bubbles.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 12

  13. Preheat the oven to 150°C in advance and bake for 50-55 minutes. If you feel it is almost done, you can poke the bottom with chopsticks and lift it up to see if there is no sticking batter.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 13

  14. After baking, take it out and shake the mold twice to release the heat inside the cake.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 14

  15. Then find two bowls, place the mold upside down on the bowl, and let cool completely.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 15

  16. Let the cake cool, slowly remove the mold and cut into pieces.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 16

  17. The overall taste is very fresh, full of orange aroma, and the appearance is also online.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 17

  18. When you cut it open, you can still see shreds of orange peel mixed in.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 18

  19. After one bite, the aroma of orange spreads in your mouth, which is super delicious.

    Orange chiffon cake, rich in orange aroma, fresh in taste, not too sweet step 19