Caramel Marshmallow Chiffon

Caramel Marshmallow Chiffon

1. Prepare the ingredients and quantity for the cake

2. Prepare 2 clean bowls, separate the egg whites and egg yolks (the bowls for the egg whites must be water-free and oil-free) and put the egg whites in the refrigerator for later use

3. Use a small spoon to take out 60 grams of marshmallows and set aside

4. Take a bowl and put corn oil and milk into it, and pump it by hand to quickly mix and emulsify

5. Add sifted low-gluten flour and mix until there are no particles

6. Add the egg yolks to the batter 2-3 times

7. Set aside the mixed egg yolk paste, while preheating the oven

8. Add liquid marshmallows to the egg whites in 3 times

9. Whip the egg whites until the egg beater is short and sharp

10. Put one third of the meringue into the egg yolk paste and mix

11. The mixed egg yolk paste is then put into the egg white and mixed evenly

12. Pour the cake batter into the mold and shake the mold a few times

13. Put it in the bottom of the oven, heat the oven to 160 degrees, and bake for 40 minutes at 170 degrees.

14. After the cake is out of the oven, shake a few times, the mold is upside down and let cool

15. After the cake is cold, it will be demoulded by hand

Tips:

1. The bowls for egg whites and beaten egg whites must be water-free and oil-free
2. Compared with Chiffon made with white sugar, marshmallow has a lighter taste
3. The layer and temperature of baking cakes can be flexibly adjusted according to the common oven