【Coco Orange Chiffon】
Overview
I really like eating salted orange dices, and now I always like to sprinkle a handful into them when making cakes. They are soft and have a strong cocoa aroma while taking a bite. The sweetness and chewiness of salted orange dices are more prominent. You may not see it in the finished product, but you can feel its presence when you taste it
Tags
Ingredients
Steps
-
Separate the egg whites and egg yolks into a water-free and oil-free container, stir well, add 20 grams of fine sugar, and stir evenly
-
Pour in the salad oil and mix until completely combined
-
Pour in milk and mix well
-
Mix the flour and cocoa powder, sift into the egg yolk paste, and use a rubber spatula to stir until the flour and egg yolk paste are combined
-
The evenly stirred cocoa egg yolk paste is very thick and shiny
-
Add cream of tartar and fine sugar to the egg whites in two batches. Beat with an electric egg beater until the egg white paste appears short and upright with sharp corners, indicating hard foaming. Be careful not to overbeat, otherwise it will be more laborious to mix and stir with the egg yolk paste and it will easily lead to the collapse of the defoamed product
-
Take one-third of the whipped egg white batter and add it to the cocoa egg yolk batter. Stir vigorously and mix evenly. The egg whites will be whipped well and will not be as fragile as you think
-
Pour the mixed cake batter back into the egg white batter, and stir again in the same way until completely mixed
-
Sprinkle a handful of salted orange cubes into the mixed cake and mix lightly
-
Turn the hollow mold and pour the cake batter along the edge
-
Preheat the oven to 160 degrees and bake on the middle level for about 35-40 minutes. Take it out and turn it upside down on a bottle. Let it cool and then unmold it. Cut it into pieces, pour it with yogurt, and sprinkle with nuts to eat
