Orange flavored Chiffon Cake(cheng xiang qi feng dan gao )

Orange flavored Chiffon Cake

Introduction:

"It's a combination of Ziyu's mother, yuanzhuzhu and my own prescription, because there are still several oranges in the house. After juicing, they replace milk. Although the surface is still cracked, it doesn't affect the taste at all. It has a slight orange fragrance and is delicate and soft."

Production steps:

Step 1: separation of yolk and egg white

Step 2: add 10 grams of white granulated sugar into the egg yolk, stir and melt

Step 3: add oil and orange juice and stir for a few minutes to make the yolk white and thick

Step 4: sift in low gluten flour

Step 5: stir into egg yolk paste without particles

Step 6: add white vinegar to egg white, add sugar in 3 times, beat until hard foaming

Step 7: preheat the oven at 145 ℃, and put 1 / 3 of the protein into the yolk paste

Step 8: mix well

Step 9: pour back the remaining protein and stir well

Step 10: pour into the eight inch mold and shake out bubbles

Step 11: put in a preheated oven and bake at 130 ℃ for 50 minutes

Step 12: take it out, reverse it immediately, cool it thoroughly and demould it

Materials required:

Eggs: 5

Low gluten flour: 90g

Oil: 50g

Orange juice: 60g

White granulated sugar: 50g

White vinegar: 5 drops

Note: egg white must be sent in a basin without oil and water. The cake paste should be stirred.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Cheng Xiang Qi Feng Dan Gao