Exclusive Orange Chiffon Cake

Slice the oranges thinly, add 100g of water and 30g of sugar, cook for 5 minutes and take them out. Press with kitchen paper to remove the water, then change the paper, until no more water comes out.

Place the oranges at the bottom of the cake mold as shown in the picture (this is the baked cake).

Separate the egg whites and yolks. Add 30g of sugar to the egg yolks and mix well, then add 50g of boiled orange juice and mix evenly. Add 50g of corn oil and stir well, then add 90g of low-gluten flour and mix evenly.

Add the egg whites in three parts with sugar, beat with an electric mixer until they form small peaks, then fold together with the egg yolk batter. Pour into an 8-inch chiffon cake mold, bake at 140°C for 30 minutes, then at 150°C for another 20 minutes. Remove from the oven, invert to cool, and unmold.

Cut open.

Especially delicious, with an orange fragrance.