Brown Sugar Chiffon Cake

Name: Brown Sugar Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 protein; 20g brown sugar; 50g Corn oil; 50g milk; 80g Low-gluten flour; A few drops Lemon juice; 1g salt; 30g White sugar

by january0106

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Brown sugar has a particularly good effect for women,
The female colleagues in our office often drink brown sugar water,
This time I made a chiffon cake with brown sugar,
Originally wanted to use an 18CM middle hole mold,
Finally, the mold was not found, and a 21cm middle hole mold was used.
It is recommended that you use an 18CM middle hole mold. "

Ingredients

4 Protein
20g Brown Sugar
50g Corn Oil
50g Milk

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80g Low-gluten Flour
A few drops Lemon Juice
1g Salt

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30g White Sugar

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Brown Sugar Chiffon Cake

1. Add brown sugar to the egg yolk and stir evenly with manual egg extraction until the brown sugar has melted without particles;

2. Add corn oil and mix well;

3. Add milk and mix well;

4. Sift in low-gluten flour, pick up from the bottom with manual egg cream and stir until there is no dry powder;

5. Add a little salt and lemon juice to the egg whites, add sugar in three times, and whip until moist foaming;

6. Take one third of the meringue into the egg yolk paste, stir evenly with a spatula, and then take the remaining half of the meringue and continue to mix evenly until the egg white state is not visible;

7. Pour into the meringue basin and continue to mix evenly;

8. Pour the batter into the mold and shake it twice to shake out the bubbles inside (because the 18cm middle hole mold cannot be found, only 21 middle hole molds can be used, so I feel that the batter is not particularly small);