Egg yolks

Egg yolks 4 (about 68g)

Fresh orange juice 60g

Corn oil 50g

Fine sugar 20g

Low-gluten flour 90g

Diced orange zest 20g

Egg whites

Egg white portion

Egg whites 4 (about 147g)

Fine sugar 50g

Lemon juice a few drops

Steps

1: Prepare the ingredients, put the orange juice, corn oil and fine sugar into a bowl and stir well until the sugar is completely melted.

2. Sift in the low gluten flour and mix well.

3: Add the egg yolks, mix well until fine, then add the diced orange peel and mix well.

4: Whip up the meringue, add a few drops of lemon juice to the egg whites, beat with a whisk until coarse peaks form, then add the sugar in 3 batches, and whip the meringue until it is dry and spiky.

5. Mix the batter, first take one-third of the meringue and add it to the egg yolk batter, cut and mix well. Then pour the batter into the remaining meringue and quickly cut and mix well.

6. Pour the batter into a 17cm hollow cake mold from a heightened position, scrape down the sides to level the surface, and then press down on the hollow position to shake out any large air bubbles.

7: Preheat the COUSS CO-726A Kitchen Cooking Center to 165 degrees Celsius and place the molds on the bottom shelf and bake for 35 minutes.

8: After baking, remove the cake from the oven immediately, shock it on the countertop and invert it onto a fine-mouthed jar immediately, and then unmold it after it has cooled completely.

9, cut the cake