Red Juice Chiffon
by A Apple Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Add a little salt, a few drops of white vinegar, and sugar to the egg whites until stiff foaming.
2. Put the egg yolk, juice, and corn oil together. Beat evenly on medium speed with a whisk.
3. Sift in the flour, cut and mix evenly.
4. Pour in one-third of the egg whites, cut and mix evenly.
5. Pour in the remaining egg whites, cut and mix well.
6. Pour into a nine-inch short mold.
7. Put it in the oven, preheat at 160 degrees, the middle and lower layer at 160 degrees for 15 minutes, and 150 degrees for 30 minutes. Take it out of the oven and let it cool.
Tips:1. The cake is slightly sour after baking. If you don't like it, you can reduce the amount of juice or increase the amount of sugar.