♡鲜橙戚风 Orange Chiffon♡

好久都没烘焙蛋糕了~
今天就烘了*鲜橙戚风*做茶点，
宝贝们都说好清香好好吃！

材料：
(a)蛋黄 7颗
    鲜橙汁 80克
    食油 55克
    盐 1/4茶匙
    橙皮 1大匙
    特幼粉 90克，过筛

(b)蛋白 7颗
     幼糖 60克
     柠檬汁 1大匙

做法：
1.将材料(a)混合均匀，备用。
2.用电动打蛋器将蛋白打发，分次加入幼糖和柠檬汁打发成双倍，打发至湿性发泡，蛋白面
   糊拿起来尾端弯形，即可。
3.将1/3打发好的蛋白加入刚才已拌好的(1)面糊,以勺子(spatula)翻折方式 (fold in)将面糊和蛋白     拌匀，再将它倒入剩余的蛋白中拌均匀。
4.倒入圆模里，稍微敲一下让多余的气泡跑出来，这样烤出来的蛋糕才不会有洞洞。
5.预热烘炉, 以160°C 烤约40~45分钟。
6.蛋糕烤好后，将它取出倒扣，待凉后再脱模。
**烤炉温度及时间依各自烤炉自行调整。


Ingredients

(a)7 egg yolks
    80g fresh orange juice
    55g cooking oil
    1/4 tsp salt
    1 tbsp orange zest
    90g superfine flour, sieved

(b)7 egg whites
     60g castor sugar
     1 tbsp lemon juice


Method:
1. Whisk all the ingredients (1), set aside.
2. With another big bowl, add in ingredients (2)~ egg white and sugar (with 2~3 batches) & lemon juice, whip it with medium speed until peaks form.
3. Add 1/3 of egg whites (step 2) to the batter (step 1). Use a spatula to fold in and slowly mix it well. Pour gradually the mixture into remain egg whites, repeat the step, fold in again with the spatula until well mixed.
4. Pour the mixture into chiffon mould, drop the mould onto the counter 3~4 times. This will force the air in the mixture to come to the surface.
5. Bake it under preheat oven 160 Celsius for 40~45 minutes.
6. Bring the cake cool upside down in its mould. Stick the chiffon mould on a tall heavy bottle and let cool before removing the mould.
**Temperature & time for bake is for reference only