香橙戚风
This orange chifon cake uses fresh orange juice and finely grated zest for a bright citrus flavor, while the light, fluffy crumb makes it a delightful treat. It’s a simple bake that’s perfect for experimenting with different flavors at home.
Story
When the oven begins to warm, the kitchen fills with the sweet, fragrant scent of fresh oranges, promising a soft, cloud‑like cake that rises gently in the tube mold. The finished chifon has a tender, slightly springy crumb and a subtle orange aroma, making it a lovely snack to share with family or enjoy with a cup of tea.
Ingredients
eggs
5
corn oil
40g
orange juice
50g
granulated sugar
80g (20 for yolk, 60 for white)
cake flour
80g
oranges
3
lemon juice
a few drops (optional)
Instructions
1
Step 1
Rub the fresh orange peel with salt, rinse with clean water, and grate it finely with a grater for later use
2
Step 2
Cut the fresh orange and squeeze out the orange juice
3
Step 3
Separate the egg whites (remember the mixing bowl must be completely dry and oil-free!)
4
Step 4
Add the granulated sugar to the egg yolks and stir until evenly mixed
5
Step 5
Add the corn oil and stir until evenly combined
6
Step 6
Add the orange juice and stir until evenly mixed
7
Step 7
Sift in the cake flour, mix using a Z-shaped folding motion to combine the flour evenly, be sure not to stir in circles
8
Step 8
Add the orange zest and stir until evenly mixed
9
Step 9
Add the granulated sugar to the egg whites in 3 portions and beat until stiff
10
Step 10
Beat until double small peaks form, reaching the dry peak stage
11
Step 11
Add 1/3 of the meringue to the egg yolk batter and stir until evenly combined using folding and cutting motions, then pour all the egg yolk batter into the remaining 2/3 of the meringue and stir until evenly combined
12
Step 12
Pour into the mold, smooth the batter with a spatula, and tap gently 2-3 times (old photo~ this recipe makes 2 six-inch tube molds)
13
Step 13
Preheat the oven to 150°C for 10 minutes in advance, place the mold in the lowest middle rack of the oven, bake at 150°C for 50 minutes
14
Step 14
Remove from the oven, tap gently 2-3 times, invert and let cool for 2 hours
15
Step 15
Finished product
16
Step 16
Finished product
