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1
Prepare the ingredients.
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2
Wash the orange well and grate the peel.
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3
Squeeze the orange, and set aside the juice.
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4
Separate the egg yolks and egg whites into different bowls.
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5
Make the meringue with the ingredients marked .
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6
First, add a pinch of salt to the egg whites, then beat in the sugar and baking powder in two batches using an electric mixer.
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7
Beat until firm peaks form.
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8
Be sure that it's really stiff!
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9
Set aside.
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10
For the ingredients marked : First, beat egg yolks and sugar with a whisk until light-colored.
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11
Add olive oil, orange juice, peel, and skim milk powder, and blend well with an electric mixer.
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12
Add okara and continue mixing until the batter is thick.
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13
Switch to a rubber spatula and fold in the meringue from Step 2, half at a time.
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14
Avoid breaking the meringue bubbles and carefully incorporate into the batter.
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15
Pour the batter into a chiffon cake tin and bake at 300-320F/150~160C for about 45 minutes.
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16
When it's done, take it out of the oven and immediately turn it upside down to cool.
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17
This prevents sinking.
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18
This is a circular cake I made by halving the recipe.
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19
It turned out like a light sponge cake.
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20
You can use it as a base and decorate it in many ways.
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21
It's not very tall, since I halved the recipe, but If you use the whole recipe you can make a layer cake.
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22
This time I made it into a strawberry shortcake.
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23
I doubled a recipe for yogurt cheese cream and added 200 ml of whipped cream.
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24
I divided a chiffon cake in two, and put a layer of the cream and strawberries in the middle.
