Orange chiffon cake

Overview

How to cook Orange chiffon cake at home

Tags

• baking
• children
• afternoon tea
• chiffon cake
• cake flour
• edible oil
• egg
• orange juice
• orange zest
• white sugar

Ingredients

Steps

1. 1 Basic ingredients: flour, sugar, oil, and eggs.

   

2. 2 I used an orange, squeezed out the juice, peeled off the skin and chopped into small pieces.

   

3. 3 To separate the eggs, the egg white basin must be free of oil and water.

   

4. 4 Add 20 grams of sugar to the egg yolk, pour in orange juice, pour in cooking oil and stir evenly.

   

5. 5 Sift in flour.

   

6. 6 Stir into egg yolk paste.

   

7. 7 Beat the egg whites into large peaks, pour in 25 grams of sugar and beat.

   

8. 8 After making the texture, pour in the remaining 25 grams of sugar.

   

9. 9 Continue beating until you lift the whisk and small straight peaks appear.

   

10. 10 Pick some of the egg whites and put them into the egg yolk bowl and mix evenly.

    

11. 11 Pour into the egg white bowl and mix evenly.

    

12. 12 Pour in the orange zest.

    

13. 13 Fold evenly into cake batter.

    

14. 14 Pour the cake batter into the eight-inch cake mold, lift it up and shake it a few times until it becomes flat.

    

15. 15 Place in the preheated oven at 130 degrees for 30 minutes or 175 degrees for 30 minutes.

    

16. 16 You can turn it upside down after it comes out of the oven. I don’t know if it will prevent collapse. I left it like this without turning it upside down.

    

17. 17 Cut it open and take a bite, your mouth will be full of orange aroma.