♦食譜=7'英寸 戚風蛋糕模

4粒蛋黃 40毫升 植物油 1粒香橙 （刨一粒橙皮削，薄薄一層，刨太深會有苦味） 60毫升 橙汁 65克 底筋麵粉/特幼麵粉 （過篩）

4粒蛋白 幾滴白醋或幾滴檸檬汁 50克 細砂糖

(預熱烤箱155C: 55-60分鐘) (上下火，不開旋風，中下層烤)

♦Recipe=7'inch Chiffon Cake Mould

4 egg yolks 40ml vegetable oil 1 orange (orange peel, thin a layer, it will taste bitter if it is too deep) 60ml orange juice 65g low-gluten flour/cake flour (sifted)

4 egg whites A few drops of white vinegar or lemon juice 50g caster sugar

(Preheat oven 155C: 55-60 minutes) (Up and down fire, do not open the whirlwind, roast the middle and lower layers)

♦食譜=6'英寸 戚風蛋糕模

3粒蛋黃 35毫升 植物油 1粒香橙 （刨一粒橙皮削，薄薄一層，刨太深會有苦味） 50毫升 橙汁 45克 底筋麵粉/特幼麵粉 （過篩）

3粒蛋白 幾滴白醋或幾滴檸檬汁 45克 細砂糖

(預熱烤箱155C: 55-60分鐘) (上下火，不開旋風，中下層烤)

♦Recipe=6'inch Chiffon Cake Mould

3 egg yolks 35ml vegetable oil 1 orange (peel one orange peel, thin a layer, it will taste bitter if it is too deep) 50ml orange juice 45g low-gluten flour/cake flour (sifted)

3 egg whites A few drops of white vinegar or lemon juice 45g caster sugar

(Preheat oven 155C: 55-60 minutes) (Upper and lower fire, no whirlwind, roast in the middle and lower layer)

♦食譜=8'英寸 戚風蛋糕模

5 粒蛋黃 50毫升 植物油 1粒香橙 （刨一粒橙皮削，薄薄一層，刨太深會有苦味） 90毫升 橙汁 90克 底筋麵粉/特幼麵粉 （過篩）

5粒蛋白 幾滴白醋或幾滴檸檬汁 65克 細砂糖

(預熱烤箱155C: 55-60分鐘) (上下火，不開旋風，中下層烤)

♦Recipe=8'inch Chiffon Cake Mould

5 egg yolks 50ml vegetable oil 1 orange (peel one orange peel, thin a layer, it will taste bitter if it is too deep) 90ml orange juice 90g low-gluten flour/cake flour (sifted)

5 egg whites A few drops of white vinegar or lemon juice 65g caster sugar

(Preheat oven 155C: 55-60 minutes) (Up and down fire, do not open the whirlwind, roast the middle and lower layers)