Preface(前言)
Just to practice the chiffon cake (egg yolk and egg white separated) again
with the leftover orange juice in the freeze. It is very easy to make and no chemical
(baking powder or soda) added.
Ingredients(麵糊)
3 eggs
30g melted butter or cooking oil
Orange juice 30ml or milk 35g
Cake flour 90g
Sugar 50g (already reduced)
Lemon juice 1tsp
Salt 0.25tsp
Instruction(步驟)
Preheat the oven to 175°C/350°F。
Put egg yolks, OJ and melted butter in
the bowl, mix with cake flour.
In another bowl, whisk egg whites with
sugar, lemon juice and salt until it forms stiff peaks. Take 1/3 and mix with the
flour batter, then the whole bowl. Pour the batter into pan or mold; bake for 20 min.
Check the internal with a stick, make sure it is fully baked.
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