Orange Chiffon Cake

Material A

• 525 gr Egg White
• 200 gr granulated sugar (me, blend briefly)
• 1 tbsp Emulsifier (sy, SP)

Material B

• 200 gr Medium Protein Flour
• 30 gr cornstarch
• 40 gr milk powder
• 60 gr orange drink powder (sy, nutrisari)
• 1 tsp Grated Lemon Peel

Material C

• 150 gr Oil (sy, canolla)
• 1 tsp Orange Essence (I, skip it because it doesn't work)

How to make

• 1. Preheat the oven to 160'C, put the chiffon pan in the oven for 10 minutes, so that the bottom of the pan is tight so the dough doesn't seep out.
• 2. Beat ingredients A until fluffy and soft peak (if the handle of the mixer is lifted it will form a curved petruk crest)
• (Note: when beating putel use a rather large container, so that the dough doesn't overflow)
• 3. Mix and sieve the ingredients B, then add them to the ingredients A gradually while stirring until smooth (I'm beating with the lowest speed mixer)
• 4. Enter ingredient C, stir again using a spatula until blended
• 5. Remove the pan from the oven, splash a little water on the sides of the pan. Then pour the mixture into the pan (without smearing)
• 6. Bake for 50-60 minutes / until cooked, adjust each oven (do a toothpick test). Remove from the oven immediately cupping the pan, if the pan has no legs you can support it with the neck of the bottle.
• 7. Once completely cool, remove from the pan by gently combing the edges with the help of a chiffon knife or a thin spatula.
• Cut and serve.

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