Rio Cocktail Chiffon Cake

Name: Rio Cocktail Chiffon Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 54g Low-gluten flour; 40g rio orange cocktail; 5g Lemon juice; 38g Corn oil; a little Lemon meat; 50g White sugar; 3 pcs egg; 5g corn starch

by Monkey loves food_

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Chiffon cake with cocktails is also drunk, haha. Because I added some lemon juice and lemon meat in addition to the RIO orange cocktail, the whole cake tasted refreshing. The amount of sugar is around 45-50. Because this RIO cocktail is also a little sweet. So I didn't use a lot of white sugar. I made this recipe with a six-inch hollow mold. If you want to make an 8-inch one, just double the recipe.

Ingredients

Rio Cocktail Chiffon Cake

1. Prepare the required materials

2. Put corn oil, lemon juice, lemon meat, RIO orange cocktail, and low-gluten flour together in a bowl. (Low-gluten flour needs to be sifted and added)

3. Use an electric whisk and beat at low speed for about 10 seconds.

4. When whisking the egg whites, add the white sugar three times, and add the white sugar and corn starch to the egg whites at the last time.

5. Just send it to hard foam. As shown

6. First take a part of the meringue and mix it with the batter, and then use the mixing method (the oven is preheated at 160 degrees)

7. After mixing, pour the batter into the egg white bowl. Use the same cutting and mixing method to mix evenly

8. Pour the evenly mixed batter into the hollow mold, then shake the mold on the chopping board a few times to produce large bubbles

9. Bake for 30 minutes at 160 degrees in the middle and lower layer of the oven, and then bake at 150 degrees for 10 minutes! (The temperature is for reference only)

10. The baked cake should also be shaken on the chopping board a few times when it is out of the oven, and then quickly inverted to cool down. It must be completely cooled before demoulding.