Orange chiffon cake

Overview

I don’t need to introduce the chiffon cake, it is a cake that everyone likes. In my mind, she is like a cloud, light and soft, I like it very much 🌹 I like the taste of orange, add it to the chiffon cake, it is fragrant, sour and sweet, it really feels good 😉 Her method should pay attention to the following: 1. First of all, choose fresh eggs, fresh good eggs, the egg whites are elastic 2. Eggs are easier to beat at room temperature, but the meringue made from refrigerated eggs is more stable and less easy to defoam. 3. The egg beater and the bowl used for beating egg whites must be water-free and oil-free. 4. Egg yolk cannot be mixed into the egg whites, otherwise it will be difficult to beat. 5. The egg whites must be beaten until they are wet or dry. Beginners are best to beat until they are dry, that is, the meringue will not flow at all when the bowl is turned upside down, and the egg beaters can pull out sharp corners. 6. Stirring when mixing egg yolk paste and meringue is also very important. Be sure to stir in a circular motion, otherwise it will defoaming. 7. The temperature of baking chiffon is also very important. The temperature should not be too high, usually 160-170 degrees, but this is only a reference. Each oven will have a temperature difference, so you have to slowly figure out the temperament of your own oven. 8. Do not open the oven in the middle of baking chiffon. 9. The baked chiffon should be inverted immediately, otherwise it will collapse in the middle. The final demoulding must wait until it is completely cooled, otherwise shrinkage and collapse will occur

Tags

• baking
• cake
• chiffon cake
• egg
• low gluten flour
• oil
• orange
• orange juice
• sugar
• milk

Ingredients

Steps

1. 1 Boil the orange peel in water until it boils and then drain the water

   

2. 2 Then add cold water and cook until the orange peel becomes rotten, remove and cut into small pieces, try to cut into small pieces

   

3. 3 Add 40% of the sugar by weight of the orange peel and cook until the water dries up

   

4. 4 Separate the egg white and egg yolk, beat the egg yolk vigorously, add oil and mix thoroughly

   

5. 5 Mix well and then add 30 grams of sugar and mix well

   

6. 6 Add milk and mix well

   

7. 7 Add the orange juice squeezed from the orange and mix well

   

8. 8 Sift and add the flour

   

9. 9 Stir until there are no lumps and then add the cooked orange peel

   

10. 10 Add a few drops of lemon juice to the egg whites to help beat them and remove the vinegar. You can also add them without or with vinegar

    

11. 11 Start the egg beater and beat the egg whites

    

12. 12 Add 35 grams of sugar in three batches and beat

    

13. 13 Whip until the egg whites are completely non-flowing and can form sharp corners

    

14. 14 Add one-third of the egg whites to the egg yolk paste and mix well

    

15. 15 Pour it back into the remaining egg whites, and mix evenly using the same cutting and mixing method. Do not stir in circles, as this will defoaming

    

16. 16 Mix well and pour into the mold. I put some orange slices boiled in sugar, but you can leave them alone. Gently shake out the big bubbles and bake in the oven at 160 degrees for 50 minutes

    

17. 17 After baking, remember to invert it in time and let it cool completely before removing it from the mold. Today I removed it from the mold with my bare hands. It doesn’t look pretty, but it’s delicious😊