Orange chiffon cake, rich in orange fragrance, fresh in taste, not overly sweet

First, take 1 orange and wash it clean, scrape out the zest of half an orange, add 10 grams of white sugar, mix well and set aside.

Squeeze 60 grams of orange juice from the oranges and set aside. Separate 3 eggs into yolks and whites, and freeze the egg whites for 10 minutes.

Add 40 grams of vegetable oil to 50 grams of low-gluten flour, and stir until smooth.

Add 60 grams of orange juice and mix well.

Add 3 egg yolks and mix well.

Add the prepared orange zest, mix well, and set aside.

Take out 3 frozen egg whites, add 5 grams of lemon juice, and whip them briefly until large 'fish eye' bubbles form.

40 grams of fine granulated sugar, added in two parts, whisk until it forms relatively firm soft peaks.

Take 1/3 of the egg white mixture and add it to the egg yolk mixture, then fold until well combined.

Pour it all back into the egg white mixture and fold until evenly combined.

Pour into the mold from a height.

Shake twice to remove large air bubbles.

Preheat the oven to 150°C, and bake for 50-55 minutes. When it feels nearly done, you can use chopsticks to poke to the bottom; if it comes out without any batter sticking, it is cooked.

After baking, take it out, then tap the mold twice to release the heat inside the cake.

Then find two bowls, turn the mold upside down on the bowls, and let it cool completely.

Let the cake cool, slowly remove it from the mold, and then cut it into pieces.

The overall taste is very refreshing, full of orange fragrance, and the appearance is also quite appealing.

When cut open, you can still see strips of orange peel mixed in.

The fragrance of the orange spreads delicately in the mouth, super delicious.