Orange chiffon cake -You Are Foodie

By Joyce
39

Orange chiffon cake

Recently, I bought a lot of oranges at home. I can't eat them all. Trying to make it into a cake, I found that the taste was really good, with the fragrance of fruit. It has been promoted to my favorite Qifeng cake. Have a try if you are interested.

Main Ingredients

Auxiliary Ingredients

Orange peel Half

1. when wiping orange dander, be careful not to rub the white part, which will be bitter.2. the egg bowl containing egg white must be clean, free of water and oil.3. when mixing egg yolk paste and protein cream, remember to use the method of mixing, and do not draw circles to avoid defoaming.4. please adjust the baking time and temperature according to the temper of your oven.5. the cake should be shaken twice after that, so that it can shake out the heat. Remember to buckle it upside down and demould it.

Step 1 . Wash the orange with salt, wipe out the orange dander with a knife, and squeeze out the juice from half of the orange.

Step 2 . Separate the egg yolk protein and put them into clean, water-free and oil-free egg basins. Stir the orange juice and salad oil painting "Z" evenly.

Step 3 . Sift in low gluten flour, draw the word "z"e; with a manual egg beater, and mix well.

Step 4 . . Add egg yolk and stir well.

Step 5 . Add orange peel and stir slightly. At this time, preheat the oven at 200 ℃.

Step 6 . Beat the egg whites with the electric egg beater at low speed until the fish eye blisters appear, and add 1/3 of the powdered sugar.

Step 7 . Then continue to beat with the electric egg beater at high speed until the protein turns into fine foam, and then add 1/3 of powdered sugar.

Step 8 . Continue to beat with the electric egg beater at a medium speed until the egg beater is hooked when lifted, and add the remaining 1/3 of the powdered sugar.

Step 9 . Finally, stir at low speed until resistance is obvious. When lifting the egg beater, the tip is a short and small peak.

Step 10 . Add 1/3 of the protein cream to the egg yolk paste and mix well with a rubber scraper.

Step 11 . Then pour it back into the protein cream, and continue to mix it with a rubber scraper until you can't see any protein, and the batter is fine and smooth.

Step 12 . Pour the batter into the 6-inch hollow anode cake mold in the kitchen, level it slightly with a scraper, and then shake it twice.

Step 13 . Put it into the preheated oven and bake it for 40 minutes at 170 ℃.

Step 14 . After coming out of the furnace, shake twice and cool down.

Step 15 . Demould after cooling.

Step 16 . The super delicious orange Qifeng cake is ready.

Step 17 . Cut a piece and enjoy afternoon tea.

Step 18 . Other size formulas.

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