Powderless Mulberry Chiffon Cake

Name: Powderless Mulberry Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 20g Corn oil; 18g milk; 15g Mulberry Leaf Powder; 2 pcs protein; 35g Caster sugar

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Want to use mulberry leaf powder to completely replace flour to make chiffon cakes, so as to maximize the consumption of mulberry leaf powder. At the beginning, the amount of mulberry leaf powder was the same as that of flour. I did not expect that the mulberry leaf powder mixed with the liquid would become very viscous after absorbing water. Not only was it particularly dry, it was also as sticky as glutinous rice cakes. The cake that was baked at the end didn't have a good degree of fluffiness. Not only did it lose a bit of the lightness of a chiffon cake, it was also dark green and almost black in color, with a grassy smell.
The second time I did it, I got a lot of thoughts. The mulberry leaf powder was added in batches instead of taking it for granted according to the expected amount. When it reached 15 grams, the thick state of the powder paste looked almost the same as that of the flour, and the viscosity also came out. That's it. After mixing with egg whites, the stickiness of mulberry leaf powder can still be felt, but the color is much lighter than the first time. This time, what color will it bake again? It's still deep green, but it's not so dark. The pure mulberry leaf powder chiffon cake does not look as delicate as the flour version. The softness is still soft, but there is no support, so it needs to be handled carefully. You must also be careful when cutting with the knife, otherwise the corners will be destroyed.
It still smells like grass, but it's lighter than the first time. "

Ingredients

2 pcs Yolk
20g Corn Oil
18g Milk
15g Mulberry Leaf Powder
2 pcs Protein
35g Caster Sugar

Powderless Mulberry Chiffon Cake

1. Ingredients: 2 egg yolks, 20g corn oil, 18g milk, 15g mulberry leaf powder, 2 egg whites, 35g caster sugar.

2. Pour 15 grams of caster sugar and egg yolk into a large bowl and stir well.

3. Add milk and corn oil and mix well.

4. Sift in the mulberry leaf powder.

5. Mix into an even paste.

6. Add a few drops of lemon juice to the egg whites, beat into a thick bubble, and then add the remaining sugar in three separate whippings.

7. Dismissed into a state with a small hook.

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

9. Pour back into the remaining egg whites.

10. Stir carefully to form an even cake batter.

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

12. Put it in the preheated oven, heat up and down at 150 degrees, and bake for about 35-40 minutes.

13. Immediately buckle upside down on the drying rack after being out of the oven.

14. Let it cool completely and then turn it over.

15. Demoulding.

16. Cut into small pieces and serve.

Tips:
The mulberry leaf paste is relatively viscous, so be careful when mixing with egg whites to prevent the egg whites from defoaming the hair.
The baking time and firepower need to be adjusted according to the actual situation.