Orange Chiffon

Orange Chiffon

Overview

I like the softness of the chiffon cake the most. Just as the ACA oven arrived, I quickly tried my 40-liter large oven. After tossing the bread and tossing the cake, I went back to bake a plate of biscuits. The snacks and breakfast of the children these days have been solved! The following recipe is for an eight-inch cake.

Tags

Ingredients

Steps

  1. Squeezed orange juice is ready

    Orange Chiffon step 1

  2. Separate the egg whites and egg whites in two oil-free and water-free basins

    Orange Chiffon step 2

  3. Add 30 grams of fine sugar to the egg yolks and mix well

    Orange Chiffon step 3

  4. Add 69 grams of corn oil and mix well

    Orange Chiffon step 4

  5. Pour in orange juice and mix well

    Orange Chiffon step 5

  6. Add milk and mix well

    Orange Chiffon step 6

  7. Sift in the low-gluten flour, and twist the manual egg beater clockwise twice to fold in the dry flour

    Orange Chiffon step 7

  8. Turn the bowl with your left hand, and hold the egg beater in your right hand in a Z-shape until it becomes smooth and smooth

    Orange Chiffon step 8

  9. Beat the egg whites into coarse foam with an electric mixer at low speed, then add 1/3 of the fine sugar

    Orange Chiffon step 9

  10. Then beat until foamy and add 1/3 of the fine sugar. When texture appears on the surface, add the remaining 1/3 of the fine sugar

    Orange Chiffon step 10

  11. Whisk until the egg whites form dry peaks, that is, short straight peaks appear

    Orange Chiffon step 11

  12. Take 1/3 of the egg white batter into the egg yolk batter, stir evenly

    Orange Chiffon step 12

  13. Pour back into the protein paste, turn the bowl with your left hand, and use a spatula with your right hand to stir up and down (at this time, the oven can be preheated to 150 degrees for 5 minutes)

    Orange Chiffon step 13

  14. The egg white and egg yolk paste are completely blended, and the egg white paste cannot be seen

    Orange Chiffon step 14

  15. Pour the mixed cake batter into the mold, smooth it out, and shake twice to release big bubbles

    Orange Chiffon step 15

  16. Place in the middle and lower racks of the preheated oven at 145 degrees for about 60 minutes. Cover with tin foil (matte side down) depending on the color halfway through

    Orange Chiffon step 16

  17. Shake the baked cake twice, immediately turn it upside down on a wire rack, let cool and unmold

    Orange Chiffon step 17

  18. The cake after unmoulding (the color was not very good due to the smog and it was getting dark, but it is actually more beautiful than this)

    Orange Chiffon step 18

  19. Finished product picture!

    Orange Chiffon step 19

  20. Finished product picture!

    Orange Chiffon step 20

  21. Finished product picture!

    Orange Chiffon step 21