Happy 6th Blog Anniversary and Orange Chiffon Cake

让自己远离电脑好一段日子，在安静中找寻着自己对生活新的期盼，意义。
原来呀，忽例了那么多岁月。。。睙水是不能洗净一切但却有疗伤和合愈的功能。

好不容易写了六个年头的博客，如果就这样放弃了好可惜。不是因为它有舍大做为，只因它记录了我生活点滴，我心情的见证。那每一位曾路过或留下的朋友，你们的鼓励，安慰，一点一滴，我都牢记着。谢谢你们！

每天的期待是去接孩子时能看到他小小的笑容，这才放下心来。必尽我是不鼓励孩子长时间留在学校的。没有人是可以代替家所给予的温暖还有爱，何况孩子将来的价值观都还得靠妈妈的努力教导和督促。

在闲里的时间看了“妈妈是最初的老师”，心里充满了内疚，我呀连作者那一半的工课都没做好，对作者的看法和孩子教学法是百分的赞成。我必须努力！

离博客周年还有几星期，担心到时会比现在更忙，就把这編记好的发布了。生日快乐！

Ingredients for flour mixture:
5 egg yolks
30g fine sugar
60g olive oil
120g top flour
6~8 tbsp orange juice
1 Orange zest

Ingredients for meringue:
5 egg whites
60g fine sugar
1 tsp lemon juice

Step:
1. Add fine sugar and egg yolks, whisk until well mix.
2. Add olive oil, sieve in flour alternate with orange juice in batches. Add orange zest. Stir until mixture is smooth.
3. In the mixing bowl, whisk egg whites until bubbles, add in lemon juice and sugar. Whisk until the meringue is stiff peak.
4. Add 1/3 of meringue into the egg yolks mixture, mix well. Fold in the rest of meringue in another two batches.
5. Pour the mixture into baking pan. Knock the baking pan on the worktop to release trap bubbles in the battter.
6. Place the baking pan into oven, bake at 170C for 50 mins.
7. When cake is baked. Take it out from oven and turn it upside down immediately. Cool completely before dislodge the cake from mould.