Sophora Chiffon Cake

Name: Sophora Chiffon Cake
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 6 egg; 110g White sugar; 100g Low-gluten flour; 60g Corn oil; 60g milk; 50g Sophora japonica

by Melodious qinzi

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

In order to make Sophora japonica rice, I bought a lot of Sophora japonica. After eating several meals, I didn’t finish eating it. Looking at the rest of Sophora japonica, I was a little worried. Suddenly I had an idea, why not try making it into the cake? So there is this unique Sophora japonicus chiffon. The softness of the chiffon matches the fragrance of Sophora japonica. Why don't you try this combination of Chinese and Western?

Ingredients

6 Egg

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110g White Sugar

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100g Low-gluten Flour
60g Corn Oil
60g Milk

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50g Sophora Japonica

Sophora Chiffon Cake

1. Wash the Sophora japonica and drain the water

2. Put it in boiling water and boil for 1 minute, then remove it, immerse in cold water to cool

3. Remove the cooled Sophora japonica, squeeze the water and set aside.

4. Separate egg white and egg yolk, add 30g sugar to egg yolk and mix well

5. Add corn oil and milk, continue to mix well

6. Sift in low powder

7. Stir well

8. Pour in Sophora japonica

9. Mix well

10. Add white sugar to the egg white three times and beat until it is almost dry and foamy.

11. Take 1/3 of the meringue and add it to the egg yolk paste and mix evenly

12. After mixing, pour it back into the meringue

13. Mix quickly and evenly

14. Pour into an 8-inch hollow mold to shake out large bubbles

15. After preheating the oven at 180℃, lower it to 150℃, and bake for 60 minutes. After baking, it will be inverted and cooled, and then demoulded

Tips:
1. Pay attention to the time when blanching Sophora japonicus, too long time will make the color of Sophora japonica yellow and darken.
2. Before putting in the egg yolk paste, squeeze the water of Sophora japonica to avoid adding too much water to the batter.