Home-style Orange Juice Sponge Cake Method

Recently, I suddenly felt very hungry, and there were oranges in the dormitory.I made orange juice chiffon cake using the oranges. The chiffon cake added orange zest along with fresh-squeezed orange juice to enhance the fragrance of the oranges even more.Once started, it was hard to stop making because I really liked eating them and they were quick to make; only about 10 minutes for handwork. Ingredients:

Eggs 3 pieces, vegetable oil 30ML, Rice flour 65G, white sugar 50G, orange 1 piece (yielding 50ML of fresh-squeezed orange juice + zest from one orange)Method: 1. Wash the orange and dry it, then peel off a very thin layer of the skin with a small knife, not including the white pith.

Cut the peel into small pieces for later use.

Squeeze fresh juice from the orange.

Separate the egg yolks from the whites; take 3 yolk pieces and mix them with 10G of sugar and 30ML oil. After thorough mixing, it should look like this:Next, add 50ML fresh-squeezed orange juice and all the zest cut into small pieces, then mix well. Sift in the rice flour while gently folding and stirring until evenly combined.

The mixed batter is ready to be set aside for use later.2. Whisk 3 egg whites separately with 40G of sugar until stiff peaks form. Take a portion of the whipped egg white mixture and fold it into the step 7 batter gently but thoroughly.

Add the remaining whipped egg whites, mix well to combine.

Pour the mixture into a 6-inch tube pan, smooth out the surface.

Place in a preheated oven at 165℃ on the lower shelf; bake for 28 minutes. Cover with foil if the top gets too brown midway and cool it upside down before demolding.

Mix the batter evenly and set aside.

3|Whip the meringue until it forms stiff peaks in 2-3 stages, adding 40g of white sugar.

Take a half of the whipped Meringue paste Take half of the whipped meringue.

Add the meringue paste to the batter from step 7 and fold gently until well combined.

Add the remaining meringue paste and fold gently until evenly mixed.

Place it in a preheated oven at 165°C.Place it on the lower rack, bake for 28 minutes. Cover the surface with aluminum foil during baking to prevent over-browning. Remove from the oven, invert and cool before unmolding.