Practice is as follows:
Materials
Orange chiffon cake recipe (8 inch chiffon mold): 5-6 eggs, 75 grams of orange juice, 65 grams of salad oil, a little salt, 80 grams of sugar, 100 grams of low-flour, 1 orange peel crumb.
Recipe for laminating: 300ML light cream, 30g sugar, seasonal fruits.
Practice
1, orange juice and salad oil, mixed with a hand whisk whisk to emulsion (the surface of the basic can not be seen to the oil star).
2, add the egg yolks and mix well, add the sifted low-flour, and mix well with a hand whisk in the shape of a zigzag, as a smooth and flowable egg yolks paste (a few small particles do not matter, let it sit for a while on the automation of the open). On the first to add egg yolks or first to add low-flour do not have to struggle, depending on personal habits, I'm not always, from time to time will change.
3, egg white add sugar in three parts, beat until dry foam (lifting the beating head egg white is pointed).
4, preheat the oven 140 degrees, orange peel crumbs into the egg yolk batter, without mixing, directly into one-third of the egg white, using a spatula to mix well, and then add one-third of the egg white mix again, and finally pour the mixed batter into the egg white bowl, and the last one-third of the egg white mix evenly (become a smooth and flowable batter).
5. Pour the batter into the cake mold, lift the mold from the desktop about 10 centimeters free fall, shake out large air bubbles, put into the preheated oven, temperature to 140 degrees, bake for 60 minutes, out of the fall two molds, inverted and put until cooled, and then take off the mold.
The production of laminating:
1, the fruit is washed, soaked in lightly salted water for 15 minutes, well drained.
2, chiffon cake evenly sliced into three equal parts.
3, light cream from the refrigerator, add sugar, with an electric mixer beat until 7 to 8 points.
4. Take a slice of cake, spread a layer of light cream randomly, arrange the fruit, and spread another layer of light cream. The second layer of cake, the top layer of cake with a laminating bag from the outside to the inside of the circle shape squeezed with light cream, decorative fruit that is complete.