Sour Plum Chiffon Cake

Name: Sour Plum Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 5 egg; 80g Salad oil; 80g milk; 80g Sour Plum Sauce; 100g White sugar; 2g salt; 3 drops Vinegar

by Jackey cat

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

It’s only two days since the last cake was made, and Mother Cat is making cakes again. Anyway, practice more hands, so that you can remember more firmly and understand more deficiencies. In short, the more you make it, the more exciting it is. It not only solves the breakfast, but also It’s pretty good when I'm proficient in it~"

Ingredients

120g Low-gluten Flour
5 Egg

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80g Salad Oil
80g Milk

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80g Sour Plum Sauce
100g White Sugar

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2g Salt

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3 drops Vinegar

Sour Plum Chiffon Cake

1. Weigh all the materials that need to be used

2. Separate egg yolk and egg white

3. Add milk, sour plum sauce, salad oil, white sugar, and salt to the egg yolk, mix well

4. Sift in low-gluten flour and stir well for later use

5. Stir the egg whites, then add 20 grams of sugar

6. Three drops of white vinegar

7. After the egg white foam is a little more delicate, add 30 grams of sugar

8. After the egg white foam is more delicate, add all the last bit of sugar

9. Beat until it is firm, the egg white liquid hangs on the egg beater and it is straight.

10. Take half of the egg white liquid and add it to the egg yolk liquid

11. After stirring, pour it back into the other half of the egg white liquid, and continue to mix it evenly.

12. Pour into the rice cooker to shake out bubbles

13. Press the normal cooking button to make a cake, and after the rice cooker trips, you can take out the inner pot and let it cool down.

14. Take out the cake and let it cool

Tips:
This time the cake was made very successfully. It depends on the egg whites being beaten in place when the egg whites are beaten. It must be beaten until the egg whites are very firm. Even if the egg whites are reversed, they will not flow out.