Parmesan Chiffon Cake

Name: Parmesan Chiffon Cake
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 2 pcs yolk; 50g milk; 26g Corn oil; 47g Low-gluten flour; 33g cheese powder; 2 pcs protein; a little Cream of tartar; 40g Caster sugar

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

I bought a can of cheese powder, forgot the reason, and watched it grow old day by day, and my heart gradually became more and more urgent. He began to look around for a solution again, and stopped digging for the original reason.
Parmesan’s Chiffon looks good, and the biggest highlight is that it can consume a lot of cheese powder.
The cake looks good, and it doesn't crack too much, but it seems that there are more holes, which is quite satisfactory. The taste of cheese is not very strong, with tiny grains of cheese interspersed between the soft, slightly salty flavor, which is delicious. . . .

Ingredients

2 pcs Yolk
50g Milk
26g Corn Oil
47g Low-gluten Flour
33g Cheese Powder
2 pcs Protein
a little Cream Of Tartar
40g Caster Sugar

Parmesan Chiffon Cake

1. Ingredients: 2 egg yolks, 26 grams of corn oil, 50 grams of milk, 47 grams of low-gluten flour, 33 grams of Parmesan cheese powder, 2 egg whites, 40 grams of fine sugar, a little tartar powder

2. Pour the egg yolk, corn oil, and milk into a bowl and mix well.

3. Sift in the flour,

4. Pour the cheese powder,

5. Mix well and set aside.

6. Whisk the egg whites and tartar powder into a coarse froth, add sugar and whipped in three portions.

7. Into dry foam.

8. Take one third of the egg whites into the egg yolk paste and mix well.

9. Back into the egg whites,

10. Mix into a uniform batter.

11. Pour into a 6-inch round mold with movable bottom, knock out large bubbles, and shake the surface flat.

12. Put it in the oven, the middle and lower level, the upper and lower heat 130 degrees, bake for about 60 minutes.

13. Deduction immediately after release.

14. Turn over after letting cool.

15. Demoulding.

Tips:
When mixing the egg whites and the batter, stir from the bottom instead of stirring in a circular motion to avoid defoaming and affecting the rise.
The baking time and firepower need to be adjusted according to the actual situation.