Orange Chiffon Biscuit

Today we are preparing a tall, airy and moist chiffon biscuit - with vegetable oil, orange juice and zest. You can use an orange sponge cake to make a cake, it does not need impregnation.

Ingredients

• Eggs - 5 pcs.
• Sugar - 80 g
• Odorless vegetable oil - 35 ml
• Orange juice - 70 ml
• Zest of 1 orange
• Flour - 70 g
• Corn starch - 35 g
• Salt - 1/2 teaspoon
• Baking powder - 1/2 teaspoon
• Vanillin - 1/2 teaspoon

Directions

1. Separate the yolks from the whites. Add vegetable oil, orange juice to the yolks and mix.
2. Mix flour with starch, salt, vanilla, baking powder and orange zest. We mix. Add to the yolks and mix everything again.
3. Beat egg whites first without sugar until foamy. When a good foam appears, we begin to add sugar in parts. I divided the sugar into 4 portions. After adding each serving, beat the whites with sugar for 2 minutes.
4. Add whipped proteins to the dough, also in parts (also divided into 4 servings). Gently mix with a whisk from the bottom up.
5. We bake a chiffon biscuit in a form with a diameter of 18 cm. I covered the bottom of the form with paper. Boka did not lubricate.
6. My orange sponge cake was baked for 40 minutes at 160 degrees without convection. Heating - top and bottom.
7. If you are using a sponge cake, I advise you to wrap it in paper and leave it in the refrigerator overnight so that the sponge cake does not crumble less.