Black Tea Chiffon Cake
1.
Put the egg whites in a basin without water and oil, and add white vinegar.
2.
Put the white sugar in three times and beat it until it foams.
3.
Put the egg yolks in a large bowl, take a pack of black tea and brew it first, then pour it into the bowl after cooling. Add corn oil and vanilla extract and mix well.
4.
Sift in low-gluten flour, quinoa flour, and pour in another black tea bag.
5.
Stir gently and evenly.
6.
Put in one-third of the egg whites.
7.
Stir evenly.
8.
Pour the black tea paste into the remaining egg whites.
9.
Stir evenly.
10.
Pour into an 8-inch live-bottom cake mold, smooth the surface, and shake off large bubbles.
11.
Preheat the oven and load up and down 180 degrees for about 20 minutes.
12.
Prepare watermelon cubes, nectarine cubes, and blueberries and wash them.
13.
The baked cake is inverted and cooled down and released from the mold.
14.
Pour a circle of yogurt around and arrange the fruits.
15.
Sprinkle some sugar beads and chocolate beans.
16.
Haha~ Let's eat~
Tips:
1. Yogurt must be a thicker yogurt similar to old yogurt.
2. Fruits can be placed as you like.
3. The oven settings are for reference only.
