Colorful Chiffon Cake

Name: Colorful Chiffon Cake
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 5 Egg yolk; 60g Corn oil; 70g milk; 100g Cake flour; 15g Sugar beads; 5 protein; 50g Sugar; A few drops Lemon juice; 1g salt; 10g corn starch

by january0106

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

As the weather slowly warmed up, I took off the bloated clothes on my body, and I felt much more relaxed.
The weather was very good on weekends and I made a colorful chiffon cake.
Do you feel particularly happy when you see the color?
Gently fuse the colored sugar beads and the batter. After baking, the sugar beads melt into the cake.
The moment the cake is cut, beautiful colors appear in front of you,
I have to be stunned by this, besides beauty, it is beauty~~

Colorful Chiffon Cake

1. Separate egg yolk and egg white, add corn oil to egg yolk;

2. Stir evenly;

3. Add milk and mix well;

4. Sift in cake flour;

5. Stir evenly until smooth and without particles;

6. Add salt and lemon juice to the egg whites;

7. Add the mixed cornstarch sugar in three times and beat until it is wet and dry;

8. Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly;

9. Then pour it back into the remaining egg whites and mix evenly;

10. Add colored beads and mix well;

11. Pour the batter into the mold, gently shake out bubbles, preheat the oven to 160 degrees, put it in the mold, adjust the temperature to 140 degrees, and bake for 55 minutes;

12. After baking, let it cool down.

Tips:
1. After the colored beads are added to the batter, just mix it well, otherwise the color of the colored beads will stain the entire pot of batter, which will affect the color of the final product.
2. Adjust the temperature according to your own oven.
3. The mold is a 21cm hollow mold.