Name: Lycopene Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 27g yolk; 40g Caster sugar; 1/8 teaspoon salt; 25g Corn oil; 40g tomato juice; 1 tablespoon Tomato paste; 50g Low-gluten flour; 1/2 tsp Baking powder; 65g protein; 1/8 teaspoon Cream of tartar

Lycopene Chiffon Cake

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Tomato paste: It is a processed tomato product, which is a thick paste and is often used in Western cuisine. "
"Tomato juice: another tomato processed product, which can be consumed directly or used in baking."
Teacher Meng explained clearly. However, neither of these two kinds of processed products are available. Beat a tomato into puree, heat and boil the water to form a dough. This one is used to pretend to be a tomato paste. Tomato juice? Last time I used tomatoes to squeeze the juice and discard the pulp to make a light pink cake. Later, it was discovered that Ms. Meng’s tomato juice was as strong as blood. This time, beat a tomato with meat and juice into a delicate slurry, pretending to be tomato juice. I don't know if it will be as amazing as Teacher Meng's cake.
I am looking forward to the final effect. It seems not bad too, the color is much darker than last time. It seems that it is still not enough for Teacher Meng's amazing. Finally, I saw teacher Meng TIPS, "The last tomato juice is low-sugar and high-concentration." . . . "

Lycopene Chiffon Cake

1. Materials

2. Egg yolks, 15 grams of sugar, salt, pour into a bowl and beat evenly

3. Add oil, tomato juice and beat evenly

4. Add tomato paste and beat evenly

5. Mix flour and baking powder, sift into the egg yolk

6. Stir evenly in irregular directions

7. Add tartar powder to the remaining sugar, mix well and set aside

8. Whisk the egg whites into a thick bubble, add the tartar powder and sugar mixture in three times and beat

9. 9 distribution status with small hook

10. Take one third of the egg whites into the batter,

11. Mix well

12. Add the remaining egg whites

13. Mix well

14. Pour into a 6-inch movable bottom round mold

15. Knock out big bubbles, shake the surface flat

16. Put it in the oven, the middle and lower level, the upper and lower fire 140 degrees, bake for about 40-50 minutes

17. Immediately after release

18. Turn over after cooling thoroughly

19. Demold

20. Diced

Tips:
When mixing the batter, stir in irregular directions to prevent the flour from becoming gluten and affecting the taste of the cake.
When mixing egg whites and batter, scrape and stir from the bottom to prevent the egg whites from defoaming and affecting the hair.