“It’s a fruity chiffon cake with a thick orange finish.”
How to make orange cake?
Peel the skin off the orange.
Squeeze out the orange juice.
Mix the orange peel and juice together and use the blender to break up the juice. Set aside.
Separate egg white and yolk.
Add 40 grams of sugar and stir well.
Add the orange juice and stir well.
Add the corn oil and stir well.
Sift in the low flour mixture and stir well.Make egg yolks and set aside.
Drop a few drops of lemon juice into the egg white.
Add the remaining 15 grams of sand sugar to the egg whites three times and beat until stiff peaks form.(Lift the whisk and stand upright)
Add a third of the beaten egg whites into the yolk mixture and mix well.
Then pour in the remaining egg whites and toss well.
Pour into the mold and shake out the bubbles.Bake in the oven at 160 degrees for 50 minutes.(Depending on your oven temper)
Shake a few times when you’re out of the oven, and put it upside down in the cold mesh until it’s completely cold.
Peel the orange peel, only peel the skin of the thin orange layer, to avoid the white layer cut into, taste will be bitter.
In fact, this is the process of making ordinary chiffon cakes, just replacing the milk with orange juice.