Organic Flaxseed Oil Chiffon Cake

Name: Organic Flaxseed Oil Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g Chiffon Cake Mix; 46g Caster sugar; 33g Organic Linseed Oil; 20g water; 1g salt; 2g Lemon juice

by Q pig baby

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Chiffon Cake is a transliteration of the English "CHIFFON CAKE". CHIFFON means "chiffon", which means "a delicate and soft cake like silk". In 1927, an insurance broker named Harry Baker in Los Angeles invented and swept the world. Chiffon cakes have bulky texture, high moisture content, light and not greasy taste, and moist and tender taste. It is currently one of the most popular cakes.
The production of Chiffon has been developed to the present, and its basic formula has been retained. With the improvement of living standards, we have higher requirements for the health of food ingredients. While people are pursuing the ultimate taste, we can optimize the ingredients to make the cake healthier. Eggs, flour, sugar, and oil all have room for improvement. For this chiffon cake, I used organic flaxseed oil. Flaxseed oil has many benefits. Compared with other edible oils, it is rich in polyunsaturated fatty acids-linolenic acid, which is a very precious substance that can help the human body to lower blood fat, accelerate metabolism, and make it difficult for excess fat to accumulate. Ladies who like to be slim can rest assured to taste it. The cakes made with it are fragrant and pleasant, you will love it! "

Ingredients

Organic Flaxseed Oil Chiffon Cake

1. Weigh the ingredients: 3 eggs, 50 grams of chiffon cake powder, 46 grams of caster sugar, 20 grams of water, 33 grams of organic linseed oil, 1 gram of salt, and 2 grams of lemon juice.

Organic Flaxseed Oil Chiffon Cake recipe

2. Separate the egg whites and egg yolks and place them in two clean egg-beating bowls without water and oil.

3. Whip the egg whites: add salt and lemon juice to the egg whites, add a total of 33 grams of caster sugar in portions, and beat until neutral foaming (invert the container, the egg whites will not flow out), set aside for later use.

4. Make the batter: Add 13 grams of caster sugar, water, and organic linseed oil to the egg yolk, and beat evenly with a whisk.

5. Then sift in the chiffon cake flour and mix until there is no dry powder.

6. Add one-third of the egg whites to the batter, cut and mix evenly.

7. Then pour the mixture into the remaining egg whites, cut and mix well.

8. Pour the mixed batter into a 6-inch round open-bottom cake mold, shake out large bubbles, put it in the lower part of the preheated oven, heat up and down at 160 degrees, bake for about 35 minutes, and shake it after it is out of the oven. A few times, and then immediately cool down.

Tips:
1. The egg whites should be fully dismissed.
2. When cutting the egg whites and batter, do not mix them up. Mix them in a way to prevent foaming.
3. Don't turn on the oven during the baking process, vigorously shake it for a few times when it is out of the oven, and then cool down immediately, and then release the mold after it is completely cooled.