Black Rice Chiffon Cake

Name: Black Rice Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 55g Black rice cake flour; 25g milk; 20g Corn oil; 3 pcs egg; 30g Caster sugar

by The Rhyme of the Sea Food

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It is said that black food should be eaten more in winter. Black food contains calcium, iron, zinc, selenium, etc., which are necessary for the human body. Compared with foods of other colors, the content of protein, fat and unsaturated fatty acid in black food will be higher. It has the effects of delaying aging, anti-cancer, and preventing cholesterol deposition.
Black rice cake flour contains black rice and black sesame, which belong to coarse grain flour. The cake made is black and black, which is the natural pigment of the food. It tastes like sesame. You can chew it carefully. You can also eat black rice. The particles are not obvious, so don't worry about the cake made from whole grain flour is not delicate enough. "

Ingredients

Black Rice Chiffon Cake

1. Sift the black rice cake flour first. After passing through the sieve, you will find that there will be a little bit of black rice and black sesame particles in the sieve that have not been completely ground into powder. Don't pour these particles, they are nutritious, and they are sprinkled directly into the sifted flour.

2. Pour corn oil and milk into the egg-beater bowl.

3. Stir them with egg yolk for 1 minute to emulsify well, and there is no separation of water and oil.

4. Pour the flour in.

5. Make a few strokes, mix until the dry powder disappears, and pour in the egg yolk.

6. Stir evenly, lift the whisk, the egg yolk paste can flow down.

7. Add sugar to the egg whites three times and beat them with an electric whisk until dry and foamy.

8. Take 1/3 of the whipped meringue into the egg yolk paste, stir up from the bottom and cut and mix evenly.

9. Pour the mixed cake batter into the remaining meringue and mix well in the same way.

10. The mixed cake batter is delicate and shiny.

11. Pour the cake batter into the anode 6-inch round mold on the live bottom, and shake the air bubbles on the table top.

12. Put it in the bottom layer of the Dongling K40C oven that has been preheated to 160 degrees in advance, and bake for about 30 minutes. After baking, take the cake out, drop it at a height of 20cm from the table top, and buckle it upside down. After the cake cools down, it will be demoulded.