橙汁戚风蛋糕Orange Chiffon Cake

【Orange Chiffon Cake】
MaomaoMom

We bought a box of oranges at Costco, very juicy and sweet. Used its juice to make this chiffon cake, not only smell nice, but very soft and moisture. Two key steps that you need to know for making a perfect chiffon cake.

Prepare time: 30 minutes
Cook time: 33 minutes
Level: medium
Serves: 16 servings

Ingredients:
1: 1 orange, squeezed to obtain 4 tbsp juice;
2: ½ cup cake & pastry flour (75g), 1/3 tsp baking powder, mix well;
3: 4 extra large egg whites, 1/2 tsp white vinegar or 1 tsp freshly squeezed lemon juice, ¼ cup fine sugar (52g);
4: 4 extra large egg yolks, 2 tbsp sugar (28g), 2 tbsp avocado oil (27g);
Other:
22×22 cm baking dish or 8” round cake mold.

Directions see the video (Like this video, please subscribe and click like, thanks!):

Preheat oven at 340F.
1: Prepare the orange juice first, cut orange in half and squeeze out 4 tbsp juice, set aside. Mix flour and 1/3 tsp baking powder in a bowl, set aside. Make sure the container for beating egg whites clean and dry.
2: Beat egg whites with 1/2 tsp white vinegar or 1 tsp freshly squeezed lemon juice using an electric mixer on high speed until soft peaks form. Then add ¼ cup sugar and beat until stiff, about 3-4 minutes, set aside.
3: Beat egg yolks with 2 tbsp sugar, 2 tbsp oil and 4 tbsp orange juice with the electric mixer on high speed for about 30 seconds. Add flour mixture of Ingredient 2) and beat at low speed until all combined, then at high speed for a minute.
4: Add 1/3 of the beaten egg white into the yolk and flour mixture and mix well with a spatula. Then pour it back to the remaining 2/3 beaten egg whites. Fold with a spatula to mix very well. See the video on folding techniques.
5: Pour batter into a 22×22 cm Pyrex baking dish or 8 inch cake mold, smooth the top. Bake in the preheated oven at 340Ffor 33 minutes.
6: Cool the cake upside down for 20 minutes. When cooled, use a knife to loosen sides and loosen the bottom with a silicon knife. Take out the cake, then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.

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