Orange Juice 80ml, Egg Yolk Paste

Low Flour 100g, Egg Yolk Paste

Butter 65ml, Egg Yolk Paste

Fruit Powder 1 tsp, Egg Yolk Paste

Egg Yolks 6 (Whole Eggs with Shells 350g Total Weight), Egg Yolk Paste

Egg Whites 6 (Whole Eggs with Shells 350g Total Weight), Egg White Part

Sugar 85g, egg white portion

Cornstarch 5g, egg white portion

White vinegar 1/4 tsp, egg white portion

Salt 1/8 tsp, egg white portion

Orange Juice Chiffon Cake Directions ?

Weigh all the ingredients

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Line the bottom of the baking mold with greaseproof paper

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Separate the egg whites from the yolks, pour the egg whites into a clean, waterless and oil-free mixing bowl, and set aside the yolks

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Pump the orange juice+coloured oil into a slightly thick and homogeneous liquid with an egg pump. Beat to a slightly thick uniform liquid, translucent, with barely visible oil stars on the surface. (1 or 2 minutes)

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Sift in all the flour at once

Mix a little, not too much, to avoid gluten, there are small lumps is okay, you can not see the dry powder

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The last addition to the yolks and juice powder

Still with the egg whisk mixing, it is easy to mix into a smooth and uniform batter

The last addition is egg yolks and juice powder

Still with the egg whisking, mixing thoroughly. Smooth and even batter

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Plastic wrap sealed, put aside for use

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Egg white with white vinegar

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Start to use the electric mixer on low speed to beat until coarse bubbles

Please add the sugar, cornstarch, and salt in three times, gradually turn to medium-high speed to beat until almost dry peaks. High-speed beat to near dry foam

Then turn to low-speed tip beat to dry foam, then lift the beaters, egg white bubbles for the short tip, rubber spatula shell upright in the basin, and the spatula is tightly wrapped by the egg white without gaps, and the egg basin upside down when the egg white does not fall down. You can preheat the oven at the same time as you add sugar to the egg whites for the third time, 170 degrees (different ovens for different people, you have to figure out the temperature) for 10 minutes

Scoop 1/3 of the meringue into the yolk batter

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Mix well with an egg whisk

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Scoop another 1/3 of the egg whites into the yolk batter, and then add a little bit more. Scoop 1/3 of the meringue into the egg yolk batter, lift it from the bottom of the bowl with a rubber spatula, and mix quickly

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Then pour it all back into the egg white bowl

Cut and mix with the last 1/3 of the meringue to form a homogeneous cake batter, pour the cake batter into the molds at a height of 8-10cm from the table, and gently drop the molds downward for 2-3 times to break the large bubbles

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Place the cake in the bottom layer of the preheated oven (I reverse the baking tray to hold up the 8-inch baking mold, which is a bit higher than the bottom layer, and the padded baking tray can avoid the bottom fire being too hot for a 3-tier oven)

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The whole process will take about 60 minutes or more: my process is: start at 170 degrees ----> 18 minutes to turn the top of the cake to 160 degrees ----> ; 22 minutes at the top of the lid tinfoil ----> 23 minutes to 150 degrees ----> 50 minutes to remove the tinfoil to 140 degrees ----> 60 minutes out

Inserted with a smooth bamboo skewer into the center of the cake, pulled out when there is no sticky cake batter, and patted lightly with the hand on the top surface, the rebound is very good, there is no obvious rustling sound to be considered good

Take out of the mold, drop the mold, shake out the air, then remove the mold, and then remove the mold. The texture of the chiffon cake is fluffy and moist, very suitable for laminating cake body, I have to make more in the future.