Cornmeal Chiffon Cake

Name: Cornmeal Chiffon Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 65g Fresh milk; 102g Cornmeal; 5 egg; 50g Salad oil; 90g Sugar; 5g Vanilla extract; 5 drops Lemon juice

by All ice

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The corn flour chiffon cake is not as delicate as the low-gluten flour, and there are small bubbles in it. When it is baked, the corn flour has a clear aroma, and the taste is a bit coarse, but the taste is the same as normal chiffon. Maybe I usually do it. I like to eat cornmeal. I think it's still delicious. It's really good to change the taste appropriately.

Ingredients

65g Fresh Milk
102g Cornmeal
5 Egg
50g Salad Oil
90g Sugar
5g Vanilla Extract
5 drops Lemon Juice

Cornmeal Chiffon Cake

1. Separate the egg whites and egg yolks and put them in different clean basins. Add 30 grams of sugar, salad oil, fresh milk, vanilla extract, and lemon juice to the egg yolks.

2. Add corn flour to 2 and stir evenly, no dry powder can be seen

3. Add 60 grams of white sugar to the egg whites in three times. First, make a big bubble at low speed. Add the first sugar to make a fine and fluid feeling at high speed. Add the second sugar to beat the egg whites. When there is a hook, beat the small bubbles at a low speed to make the egg whites more and more stable, and finally hit the hard foam

4. Mix the beaten egg white and egg yolk paste three times and mix well. Be sure to cut and mix. Don't overdo it. Just mix the egg whites.

5. Pour the mixed batter into the mold, put it in the oven, 140 degrees, 60 minutes, after baking, take it out, let it cool and demould, it will be OK