Soak Hallabong in salt water, wash it clean with baking powder, and chop the outer shell finely. If you use the white part of Hallabong's outer shell, it will taste bitter, so please be careful and use oranges and lemons instead of Hallabong.

Separate the egg whites and yolks, add 50g of sugar 2-3 times, and make a solid meringue

Whip egg yolks into a bowl, divide 60g of sugar 2-3 times, whip until creamy, and mix with water.

Add grape seed oil and mix with minced Hallabong and 1 tablespoon Hallabong juice.

Add the pre-sieve flour and baking powder and mix them as if cutting with a knife.

Add the meringue and mix quickly so that the meringue doesn't turn off.

Spray water with a chiffon mold (18cm) sprayer and put the dough away from the top

Beat two or three times or stir chopsticks two or three times and bake in a preheated oven at 170 degrees for preheated oven. If you poke it with a toothpick and the dough doesn't stick, it's done. If you pour the dough from the top, it creates less air bubbles.

Turn the finished chiffon cake over the cup and let it cool~ It doesn't get wrinkled when you cool it down like this. After cooling the chiffon cake, add sugar to the whipped cream, make it hard, and icing it. I decorated the side with mango crunch, and decorated the top with whipped cream in a piping bag, and put on the dried blueberry