【USA】Orange Chiffon Cake

Overview

Are oranges sour if you eat them directly? Then use it to make cakes. I searched for some orange snacks and found that most of them are made from orange juice. I felt sorry for the orange flesh, so I found a new way and made a puree of the orange flesh and juice. Let’s have a hurricane first to see how feasible it is. An orange zest is added, and the orange peel is the main source of the orange flavor. It seems to work well, the roasted color on the surface masks the golden color of the oranges. . . .

Tags

• baking
• cake flour
• corn oil
• egg
• orange puree
• orange zest
• sugar

Ingredients

Steps

1. 1 Ingredients: 2 eggs, 35 grams of orange puree, 20 grams of corn oil, 1 orange zest, 40 grams of cake flour, 25 grams of sugar

   

2. 2 Wash and peel the oranges, remove the white peel from the pulp and blend into puree.

   

3. 3 Add oil to the orange puree and mix well.

   

4. 4 Sift in low-gluten flour,

   

5. 5 Stir in one stroke and mix well.

   

6. 6 Add egg yolk and mix well.

   

7. 7 Add orange zest,

   

8. 8 Mix well.

   

9. 9 Beat the egg whites into rough peaks, add sugar and beat in three batches.

   

10. 10 into a state with a small curved hook,

    

11. 11 Add one-third of the egg whites to the egg yolk batter and mix evenly.

    

12. 12 Add another third of the egg whites into the egg yolk batter and mix evenly.

    

13. 13 Pour back into egg whites.

    

14. 14 Mix well.

    

15. 15 Pour into a 6-inch removable bottom round mold.

    

16. 16 Knock out big bubbles and level the surface.

    

17. 17 Put it in the oven, middle and lower layers, heat up and down at 120 degrees, and bake for about 60 minutes.

    

18. 18 Immediately after taking out the oven.

    

19. 19 After cooling, turn over,

    

20. 20 Remove from the mold.