香橙戚风 Orange chiffon

最近都少做了。家里有橙，就做了香橙戚风。
I didn't bake for a long time. Today I make an orange chiffon.


材料 Ingredients:
（A）
蛋黄 6 nos egg yolk
细砂糖 75g castor sugar
橙汁 100g fresh orange juice
玉米油 75g corn oil

橙皮 少许 orange zest


（B）
自发面粉 150g self-raising flour
盐 1/4 tsp salt


（C）
蛋白 6 nos egg white
细砂糖 75g castor sugar
塔塔粉 1/2 tsp cream of tartar


做法 Methods:
把材料A 所有的材料放入一个大钢盆内, 用打蛋器顺同一方向搅至糖溶 Put all the ingredients A into a mixing bowl, Mix well.
加入材料B顺同一方向, 充分混合均匀成蛋糊状, 放一旁待用。Add in ingredients B and mix well to get batter.
把材料C的糖与塔塔粉混合均匀。Mix sugar with cream of tartar.
把蛋白放入搅拌缸内, 用中速度打至许多泡沫, 慢慢加入糖,改用高速度打至适当凝固。Whisk egg whites in a mixing bowl. Add in sugar slowly and at last whisk the egg with high speed until stiff.
先把⅓的蛋白加进蛋糊内, 小心混合均匀, 然后再加入其余的蛋白泡沫混均, 不要搅拌过度。Pour 1/2 of the egg white into egg yolk batter. Stir with scrapper. Add in the balance of egg white and stir well.
倒入22cm烤盘中(烤盘不需要涂油)。Pour the batter into a chiffon mould (Don't grease the mould)
放入已预热的烤箱内, 170°C烘约50分钟。 Preheat oven to 170°C and bake for 50 minutes.
取出, 把蛋糕倒扣, 至完全冷却后, 才由烤盘取出把蛋糕。Once done, take out the cake from oven and let it cool. Remove the cake from mould when it is fully cool.