Sunflower Seed Chiffon Cake

Sunflower Seed Chiffon Cake

1. Prepare the ingredients.

2. The yolk and egg white are separated.

3. Add the egg yolks with milk and oil.

4. Stir until oil-free.

5. Sift in the sifted flour.

6. Stir until there are no dry powder and particles (according to the water absorption of the flour, the oil and milk can be adjusted appropriately).

7. Lift the egg yolk paste into a dripping shape and set aside.

8. Prepare the egg whites and a pot of 70 degrees hot water, and the egg white insulated water is ready to be sent.

9. Add sugar to the egg whites three times to beat the egg whites (electric whisk for 1 minute at first gear, 6 minutes at 6 gears, and 1 minute at the second gear).

10. Just lift the beater into a firm inverted triangle after the beaten egg whites.

11. Spoon a spoonful of egg whites into the egg yolk paste, and stir evenly.

12. Pour all the batter into the egg whites after stirring.

13. Stir it into a cake batter by turning or cutting with a knife. Do not draw circles to avoid defoaming.

14. Scoop the cake batter evenly into a paper cup, sprinkle with melon seeds and make it 80% full.

15. Put it in the preheated oven, 180 degrees, middle level, and bake for 40 minutes.

16. Let cool.

17. 😊

18. It’s time to eat, do you want a piece of 😊😊.