Fruit Chiffon Cake

Name: Fruit Chiffon Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 5 egg; 60g Blending oil; 60g lemon milk; A few drops lemon; 2g Baking powder; 1g salt; 80g Caster sugar

by BM540364296_OaaqXJ

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

A very simple way to make cakes,
Chiffon cake is a sponge cake type with very light texture.
Use rape oil, eggs, salt, sugar, flour, and baking powder as the basic materials.
Because vegetable oil is not like butter (traditional egg cakes are made with butter)
It's easy to froth, so we need to beat the egg white into a frothy shape.
To provide enough air to support the volume of the cake.

The original taste of this cake is the original chiffon cake. After adding the fruit, the fruit chiffon cake is now. Hahaha,,,
Two names for one cake...
If you like the original flavor, you can just cut it and eat it directly.
I added fruit to it, and it tasted original + fruit!
It is more perfect if you add cream. I forgot to buy it, so I just put the fruit without adding it. It's also delicious..."

Ingredients

Fruit Chiffon Cake

1. 1. Prepare all the ingredients. 2. Put the milk and oil into a clean basin without oil and water, and stir with chopsticks until there is no large oil on the surface. 3. Add the sifted low-gluten flour, baking powder, salt, and stir-fry gently with a rubber spatula to mix evenly.

2. 4. Separate the egg white and egg yolk. Stir the egg yolk evenly into step 3 and mix evenly. 5. Add a few drops of lemon to the egg white. Vinegar without lemon can also be beaten into thick bubbles at low speed. Add sugar and continue to beat slowly and quickly until When you lift the whisk, the egg whites can pull out the curved sharp corners.

3. 6. Take out 1/2 of the egg white and pour it into the egg yolk paste. Use a rubber spatula to gently stir evenly, using cutting or mixing from bottom to top. 7. Pour all the mixed egg yolk paste into the remaining egg white bowl, and stir evenly with the same method until the egg white and egg yolk are fully mixed.

4. 8. Pour the cake batter into the cake mold, hold the cake mold with your hands and gently shake it a few times. 9. Preheat the oven at 150 degrees for 10 minutes, then put the cake mold into the second to last layer of the oven (lower middle layer)

5. 10. Bake up and down at 150 for 60 minutes. After it is out of the oven, lift the mold and shake it for a few times, and make it cool by inverting it. 11. After the cake is cooled, remove the mold, and then cut it with a knife. If you like fruit, you can add some fruit to the cake before cutting it.

6. If you like the original flavor, you can just cut it and eat it directly. I will add fruit to it, and it will taste original + fruit! It is more perfect if you add cream. I forgot to buy it, so I just put the fruit without adding it. This is also very delicious...