Ingredients:
Eggs: 5 pieces
Squeeze the orange that has been grated for zest and set the juice aside.
Add 83ml of orange juice, 30g of fine granulated sugar, and 83ml of salad oil, then stir evenly. Add the orange zest, sift in the low-gluten flour, and mix well. Add 5 egg yolks and stir until evenly combined. Do not overmix; this is the prepared batter. Beat the egg whites until large bubbles form, then add 15g of sugar and continue beating. Beat until fine bubbles appear, then add 15g of sugar and continue beating. Beat until lines appear, then add 15g of sugar and continue beating. Beat until this stage is reached; when lifting the mixer, there should be a slightly curved peak.Add the 11 egg whites to the egg yolk batter in three portions, mixing well after each addition.
Prepare the chiffon cake batter. Brush the mold with salad oil. Pour the batter into the mold and tap to release air bubbles. Preheat the oven to 160°C, bake on the middle rack for about 60 minutes. During the orange-scented season, enjoy an orange-flavored cake.
