Orange juice chiffon cake recipe

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about how to make orange juice chiffon cake.

1. Sift the flour, separate the egg white and yolk, and make sure the bowl containing the egg white is oil-free and water-free.

2.1 After the egg whites are whipped to hard foam, add 1/3 of the egg whites to the egg yolk paste. Stir evenly with a rubber spatula, then pour all the egg yolk paste into the bowl containing the egg whites and stir evenly with the same method until the egg whites and egg yolk paste are fully mixed.

3.2 Stir the orange juice sugar in the egg yolk paste until it is saccharified, then add salad oil and beat it into a slightly thick and uniform emulsified liquid; sift in all the flour at once and mix well, then add the egg yolk and mix well.

4. Pour the mixed cake batter into the mold, smooth it, hold the mold with your hand and shake it twice on the table to shake out the large bubbles inside

5. Place in preheated oven. Bake the bottom layer at 140° for 60 minutes. After the cake is baked, take it out of the oven and immediately turn it upside down on the cooling rack until it cools down and then unmould it.

Maybe you have eaten orange chiffon cake in a big hotel, or maybe you have eaten it in a food stall. But I believe that since you know the recipe well, the taste of the food you make yourself will definitely be much better than those made in these places.