Sweet and Sour Passion Fruit Chiffon Cake
1.
Prepare the raw materials, separate the egg white and protein, and put them into clean, water-free and oil-free egg beaters.
2.
Break up the egg yolks
3.
Add milk and passion fruit seeds, stir slightly, add salad oil, draw "Z" and stir evenly.
4.
Sift in low-gluten flour, draw "Z" with a manual whisk, stir until it becomes smooth and smooth, and set aside for later use. At this time, the oven can be preheated to 150°C.
5.
Add powdered sugar to the egg whites 3 times and beat until dry and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at medium speed, and the lines will appear slightly, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until you feel obvious resistance. When you lift the whisk, the tip is short and small The spikes are fine.)
6.
Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.
7.
Pour it back into the meringue and continue to mix well with a rubber spatula until no trace of egg white is visible and the batter is smooth and smooth.
8.
Pour the batter into the mold, smooth it slightly with a spatula, and shake it twice.
9.
Put it into the preheated oven, heat up and down at 150°C, and bake for 45 minutes.
10.
After being out of the oven, it shook twice and let it cool down.
11.
After unmolding, top with yogurt and passion fruit seeds.
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