Carrot Cinnamon Chiffon Steamed Cake

Name: Carrot Cinnamon Chiffon Steamed Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 52g Low-gluten flour; 37g carrot juice; 3 pcs egg; 1g Cinnamon powder; 33g Vegetable oil; 45g granulated sugar

by Soft-Ni

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The addition of carrots and cinnamon gives the ordinary chiffon cake a different taste. This cake does not need an oven, because it is steamed, the taste is more moist, and it is endless aftertaste. Strictly speaking, this is not a standard chiffon cake, because I didn't beat the eggs until hard foaming, but after doing so, the cake will rarely crack and look better. It is also a shortcut.
Serving size: 6 inches of steaming time: After the water is boiled, steam in separate water, first steam on medium heat for 15 minutes, change to low heat for 5 minutes, and finally turn off heat for 10 minutes

Ingredients

Carrot Cinnamon Chiffon Steamed Cake

1. Separate the eggs first, and the container should be water and oil free.

Carrot Cinnamon Chiffon Steamed Cake recipe

2. Slice half a carrot, steam it in water for 10 minutes until it is soft, then add an appropriate amount of water to make a juice, filter out the radish residue, weigh out 37g of radish juice and add it to the egg yolk. (I prefer to cook the radish before squeezing the juice, it feels that it is not easy to discolor and oxidize; the concentration of carrot juice can be adjusted by yourself. If you like a thicker one, you can add more radish. Anyway, you can weigh out 37g of radish juice at the end; the radish residue can be filtered You can also keep it, personal preference.)

3. Continue to add vegetable oil, sieved low-gluten flour and cinnamon powder to the egg yolks, and mix gently to prevent the flour from becoming gluten.
Add the sugar to the egg whites three times and beat them until they are foamed (hooks).

4. Take a little egg white and egg yolk paste and mix well, then add it to the remaining egg whites, and mix until uniform.

5. Pour into a 6-inch mold, cover with tin foil, and steam after boiling. Steam at medium heat for 15 minutes, change to low heat for 5 minutes, and finally turn off the heat for 10 minutes.

Tips:
1. Serving size: 6 inches;
2. Steaming time: After the water is boiled, steam in separate water, first steam on medium heat for 15 minutes, change to low heat for 5 minutes, and finally turn off the heat for 10 minutes;
3. Maybe someone doesn't like the taste of cinnamon and carrots, then ignore this recipe;
4. I prefer to squeeze the juice after boiling the radish, it feels that it is not easy to discolor and oxidize; the concentration of carrot juice can be adjusted by yourself. If you like a thicker one, you can add more radish. Anyway, you can weigh out 37g radish juice; Filtering can also be retained, personal preference.