Green Chiffon Cake
1.
Separate egg whites and egg yolks
2.
Add baking powder and 45g white sugar to the egg yolk, stir with the egg until it is even and the sugar is melted, add the butter liquid and mix well.
3.
Sift the low-powder mixture into the basin, add the green juice, stir evenly and set aside. Don’t forget to preheat the oven to 200 degrees
4.
Add 1g of salt to the egg whites, beat at low speed until thick foam; add sugar in three times, beat at medium speed
5.
Add one-third of the egg white to the egg yolk paste and stir evenly; then pour all the egg yolk paste into the egg white
6.
Pour the batter into the mold to smooth the surface, shake it a few times to expel the bubbles inside, put it in the preheated oven and bake for 15 minutes
7.
Shake the whipped cream and pour it into a water-free and oil-free container, and beat at a medium speed. Beat to 80% and keep refrigerated for later use.
8.
After the cake is out of the oven, it is upside down on the grill, and the cream filling is spread on the cake slice after it has cooled down completely.
9.
The cake slices are rolled into a roll, wrapped in greased paper, put in the refrigerator for 15 minutes, cut open and enjoy. If you like it, you can add fruit cubes on it
Tips:
1. If you want to lower calories, sugar can even be halved~~
2. The protein container must be anhydrous and oil-free
3. Add sugar to the protein powder three times, not all at once. Adding sugar too early will inhibit the foaming of the protein. The egg whites are first stirred in a clockwise direction with a whisk, until thick foam, add part, until fine foam, add white sugar, just appear lines, add the last white sugar
