Orange Juice Caramel Cream Cube Cup

Mix the orange juice and corn oil thoroughly until emulsified.

Mix the cake flour and corn starch in advance, sift them into the emulsified orange juice, and stir evenly.

Take the orange peel and white sugar, mix evenly and let sit for 10 minutes, then add the egg yolk and stir until smooth.

Add the egg yolk and stir until smooth.

Add the egg whites in three batches to the granulated sugar and beat until soft peaks form.

Take one-third of the egg whites and mix them into the egg yolk batter. After mixing evenly, pour everything into the remaining egg whites and fold until well combined.

Squeeze the batter into the mold, and preheat the oven to 150 degrees.

I am using the Midea Yu Jian oven, set at 150 degrees, baking for 22-25 minutes, and specifically observing the color on the surface. If the mold is taller, adjust the time by 3-5 minutes accordingly. This Midea oven is quite friendly for chiffon cakes, quick and stable, with a high success rate for chiffon cakes. It has already become my 'designated' oven for chiffon cakes.

Remove the freshly baked cake from the mold and let it cool naturally, then use a piping tip to press a hole in the center.

Squeeze the caramel cream sauce into the hole.

Whip the cream with white sugar until it reaches soft peaks, then add the caramel cream sauce and whip.

Decorate the top of the cake with caramel cream, then add embellishments as desired.