ingredients (6 inch cake pan with removable base)
2 slices (0.7cm) of 6 inch chiffon cake
2 large oranges
100g monk fruit sweetener/caster sugar
300g water
orange mousse
(A) 20g monk fruit sweetener/caster sugar
200g milk
(B) 40g monk fruit sweetener/caster sugar
4 large egg yolk
70g freshly squeezed orange juice
1 tsp vanilla paste
200g whipping cream
12.5g gelatine powder
37.5g water, room temperature
食材 （6寸圆形活动底蛋糕模）
戚风蛋糕宽6寸、厚0.7cm 2片
香橙 2个
罗汉果糖精／细砂糖 100克
水 300克
香橙慕斯
（A）罗汉果糖精／细砂糖 20克
牛奶 200克
（B）罗汉果糖精／细砂糖 40克
蛋黄 4颗、大号
鲜榨橙汁 70克
香草膏 1小匙
淡奶油 200克
吉利丁粉 12.5克
水 37.5克、室温
Directions/做法
cut 6-7 slices of oranges (3mm in thickness) from the biggest part of orange
香橙切出 6-7 三毫米厚度的薄片
boil orange slices with 100g monk fruit sweetener and 300g water over high heat till slices are soft
(DO NOT THROW SUGAR SYRUP AWAY)
香橙片盒 100克罗汉果香精和 300克水以大火煮至香橙片变软
（糖浆不要扔）
cool orange slices on rack
香橙片放冷却架冷却
sieve the boiled sugar syrup and set aside
糖浆过筛、备用
heat up milk with (A) sweetener over low heat
do not boil
牛奶和 （A）糖以小火加热
切勿煮至沸腾
beat egg yolk with (B) sweetener till fluffy
蛋黄和（B）糖打至蓬松
drizzle in hot milk slowly whilst whisking constantly
缓缓倒入热奶、之间不停搅拌
add in orange juice
mix well
倒入橙汁、拌匀
pour batter back into saucepan and heat over low fire
stir constantly to prevent batter from curdling
batter is ready once it thickens
蛋黄糊倒入奶锅以小火加热
之间不停搅拌以避免蛋黄结块儿
蛋黄糊煮至浓稠即可
sieve batter into a clean bowl
蛋黄糊过筛入干净的容器
place bowl into another bowl of cold water to stop cooking process
stir in vanilla paste once batter has cooled
(batter SHOULD NOT be pudding like. it should just be thick)
将容器摆入另一个装冷水的碗迅速冷却
慕斯糊冷却后拌入香草膏
（蛋黄糊不应该是布丁状态。应该是浓稠、含流动性）
line pan with the 4 “prettiest” orange slices
烤盘摆上 4片 ”最体面” 的香橙片
trim sides of chiffon cake
戚风蛋糕修边
beat whipping cream till it thickens
as you can see, it’s just thick. no peaks form
淡奶油打发至浓稠并出现纹路（切勿打发至出现弯钩）
prepare gelatine according to this post
pour gelatine mix into egg yolk batter, mix well
吉利丁粉泡发。做法见此贴
将吉利丁液倒入蛋黄糊、拌匀
fold in whipped cream in 2 additions
打发的淡奶油分两次拌入蛋黄糊
pour half of orange mousse into pan
香橙慕斯糊倒一半如模具
brush chiffon cake with sugar syrup
戚风蛋糕抹上一层糖浆
place cake (sugar syrup side down) on top of mousse
蛋糕片摆到慕斯糊上（糖浆面朝下）
pour remaining mousse on top of cake
倒入剩余的慕斯糊
brush the other slice of cake with sugar syrup
另一片蛋糕抹上糖浆
place on top of mousse and press well till mousse and cake levels
放到慕斯糊上、轻轻压下至到慕斯糊和蛋糕平行
chill for at least 4 hours before unmoulding
冷藏自少 4小时即可脱模
