Carrot Brown Sugar Chiffon Cake

Carrot Brown Sugar Chiffon Cake

1. Wash carrots, peel them and squeeze juice;

2. Take appropriate amount of carrot residue for later use;

3. Sift the flour twice;

4. When the egg whites are beaten to dry foaming, they can be pulled up at a right angle, and the fine sugar is added in three times when the egg whites are to be beaten;

5. Add brown sugar and beat evenly;

6. Sift in the flour and stir to form a cake batter;

7. Add carrot residue;

8. Take one third of the egg whites into the cake batter;

9. Mix evenly by cutting and mixing;

10. Then pour the cake batter into the remaining egg whites;

11. Cut and mix evenly again, then pour the cake batter into the main mold and shake it twice on the table to shake out the big bubbles inside!

12. Put it into the preheated 170 degree oven, heat up and down, bake for about 45-50 minutes. After taking it out, let it cool down immediately, then demould, cut into pieces and enjoy! It can also be used as a cake base to make all kinds of decorated cakes!

Tips:

1. The beaten egg whites can be put in the refrigerator first, then the cake batter is processed;

2. Anti-sticking molds cannot be used;

3. Do not use flavored oils, such as peanut oil, olive oil, etc.!

Here is an 8-inch round mold