Powderless Jackfruit Core Chiffon Cake
1.
Ingredients: 100 grams of jackfruit kernel powder, 35 grams of caster sugar, 20 grams of corn oil, 2 eggs, a few drops of lemon juice/white vinegar
2.
A plate of jackfruit cores,
3.
Cut a knife edge on each core with a knife.
4.
Pour it into the steamer of the rice cooker and steam it together when cooking.
5.
After cooling, remove the shell,
6.
Cut into small pieces,
7.
Put it in a food processor and beat into powder. Take 100 grams and set aside.
8.
Separate the egg yolk and egg white, add 15 grams of sugar to the egg yolk, and beat evenly.
9.
Add oil and stir well.
10.
Pour the jackfruit kernel powder,
11.
Stir into a uniform paste and set aside.
12.
Pour the egg whites into a large bowl, add a few drops of lemon juice/white vinegar, and use an electric whisk to beat into a thick bubble, then add the remaining sugar in three times to beat.
13.
Become a nine-handed state with a small hook.
14.
Take one third of the egg whites into the egg yolk paste and mix well.
15.
Pour back into the remaining egg whites,
16.
Stir gently from the bottom to form a uniform cake batter.
17.
Pour into a 6-inch live-bottom chiffon cake round mold, knock on the flat surface, and shake out large bubbles.
18.
Put it in the preheated oven, the middle level, the upper and lower heat 150 degrees, bake about 35-40 minutes. Immediately after being released,
19.
Turn it over after cooling thoroughly,
20.
Demoulding,
21.
Cut into pieces.
Tips:
The amount of jackfruit core powder needs to be adjusted according to its humidity.
The amount of sugar can be increased or decreased according to your own taste, but the sugar used for protein should not be reduced too much.
The baking time and firepower need to be adjusted according to the actual situation