How to Make Spiced Orange Chiffon Cake

Ingredients

Eggs 300g

Vegetable Oil 30g

Low Gluten Flour 50g

Fine Sugar 30g

Oranges 100g

Oil 10g

Water 30g

Cream 2g

Methods/Steps

Take one orange and rub out the yellow skin with a peeler and set aside. Press the rest of the oranges to extract the original juice, remove 35g and set aside.

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Place the egg yolks, vegetable oil and orange juice in a large bowl and whisk together with an egg whisk.

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Sift in the low-flour flour and mix with the egg whisk in a "Z" motion until no dry powder is visible.

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Add in the orange zest and mix well.

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Pour the sugar into the egg white bowl at once, and beat with an electric mixer on medium-low speed until dry peaks form.

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Meringue mix with egg yolk paste in small portions.

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Pour into the school kitchen mold.

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Put into the preheated oven, upper and lower heat 175 degrees, the middle layer of the baking can be about 30 minutes. Remove from the oven and drop twice to shake out the heat, then immediately invert and cool completely before unmolding.

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Precautions

Place in preheated oven at 175 degrees for about 30 minutes on the middle level. Remove from the oven and drop twice to shake out the heat, then immediately invert and allow to cool completely before unmolding