Chiffon Cake with Rose Sauce

by Zhiping

4.7 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Spring is a colorful and warm season, the air is filled with the scent of flowers, and the kitchen is the same. In this beautiful season of flying flowers everywhere, eating flowers is also a pleasure. The rose sauce is used, and the rich fragrance makes the afternoon tea full of romance.

Ingredients

Chiffon Cake with Rose Sauce

1. Separate the egg white and egg yolk, add oil, milk and rose sauce to the egg yolk paste and beat evenly.

2. Sift in the flour

3. Mix well and set aside

4. Add sugar in three times and beat the egg whites to sharp corners

5. Mix the whipped egg whites into the egg yolk paste three times

6. Pour into the mold and shake it to defoam.

7. Bake at 150 degrees for 50 minutes. Demould after cooling down.

Tips:
Control the baking time according to the oven

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