Orange Juice Chiffon

After washing an orange with salt water, take the outermost layer of the orange peel.

Add 30g of fresh orange juice.

Add 25g of corn oil and mix evenly.

Sift in 45g of low-gluten flour and mix evenly.

Add 3 egg yolks and mix evenly.

Add a little salt and a few drops of white vinegar to one egg white and start whipping, adding sugar three times for a total of 30g.

Adding sugar each time: the first time when the fish eyes appear, the second time when the egg whites are delicate, and the third time when there are patterns.

Hammer it into such a small sharp point.

Take one third of the egg whites and fold them into the egg yolk mixture evenly.

Pour the egg yolk into the egg white and fold until evenly mixed.

Pour into the mold and tap out the large air bubbles. Preheat the oven to 150 degrees for ten minutes.

Bake for 25 minutes, then turn to 160 degrees and bake for 20 minutes.

Take out, invert, and demold after cooling.

The 6-inch orange juice chiffon cake with a delicate and refreshing fragrance was successful, and it can be eaten now.

You can also cut the cake into three slices and decorate it with cream and oranges.

You can see that the inside of the cake is delicate and soft, and it has orange peel, so the aroma is strong.

Randomly squeeze a few small flowers on the top layer, and simply arrange the fruits.

Sprinkle powdered sugar.

Finished product image.