Cherry Chiffon Cake

Name: Cherry Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 38g Low-gluten flour; 40g milk; 40g Corn oil; 2 pcs egg; 30g Caster sugar; 80g Cherry jam

by The greedy cat who loves life

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The cherry sauce made in summer was finally eaten in autumn. The last cherry sauce made chiffon cakes, which tasted very good. You can chew the flesh after eating the cakes, which is a pleasant surprise. The 6-inch anode mold used in the kitchen is about 9 minutes full mold"

Ingredients

38g Low-gluten Flour
40g Milk
40g Corn Oil
2 pcs Egg
30g Caster Sugar
80g Cherry Jam

Cherry Chiffon Cake

1. Prepare the materials

2. Mix milk and corn oil with a manual whisk

3. Sift in low-gluten flour and mix well

4. Add the separated egg yolk and cherry jam

5. Mix well with a spatula

6. Add the caster sugar into the egg whites in three times and stir until short sharp corners appear. The oven starts to preheat the upper and lower tubes at 150 degrees.

7. Take 1/3 egg white and egg yolk paste and stir evenly

8. Pour the egg whites and stir evenly

9. Pour the cake batter into the mold, shake out the big bubbles, put it in the upper and lower pipes in the lower layer of the oven and bake for 45 minutes at 150 degrees.