Chiffon Cake with Sea Buckthorn Sauce

Chiffon Cake with Sea Buckthorn Sauce

1. Separate the egg yolk protein;

2. Add honey to the egg yolk and stir well;

3. Add corn oil to the egg yolk and stir evenly;

4. Add sea buckthorn juice to the egg yolk and stir evenly;

5. Sift into low-gluten flour twice and mix evenly;

6. Add the white granulated sugar to the egg whites three times, and beat until dry foaming;

7. Scrape one-third of the egg white into the egg yolk paste and mix evenly, do not mix in circles to avoid defoaming;

8. Pour the mixed egg yolk paste into the remaining egg whites and stir evenly;

9. Pour into the savarin cake tin;

10. After preheating the oven at 150 degrees, put the cake batter in the middle layer and bake at 150 degrees for about 60 minutes.

11. Finished product.

12. Finished product.

13. Finished product.

Tips:

When mixing the batter, remember to stir it like a stir-fry, not to mix it in circles, otherwise the egg whites will defoam.