RECIPE OF MINI ORANGE CHIFFON CAKE 迷你香橙戚风蛋糕食谱

Ingredients:

2 egg yolks

49 gram of fresh orange juice

24 gram of oil

45 gram of self raising flour

6 gram of sugar

1 teaspoon of orange zest

Meringue:

2 egg whites

33 gram of sugar

Pinch of cream of tartar

Pan Size: 

6' inch Chiffon Pan

Method:

1. Whisk egg yolks, sugar, corn oil, orange juice, orange zest until well combined.
2. Then fold flour in with spatula.
3. In a separate bowl, beat egg whites until stiff peak. (Together with cream of tartar)
4. Fold egg whites in egg yolks batter by 3 batches. (Do not overmix)
5. Baked @ PPC for 59 minutes.
6. Once cooked,Tap cake pan from high once to prevent shrinkage.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.