Sweet and Spicy Salty Cake

Name: Sweet and Spicy Salty Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low powder; 3 pcs egg; 50g Plain Water; 10g Pizza Sauce; 3g Salt and pepper powder; 50g olive oil; 25g White sugar; 3g salt; 1g pepper

by Autumn to Maple Leaf Red

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Although salty cakes have been made, most of them are pound cakes, but it is the first time that Chiffon cakes are made salty. My family likes to eat sweet, but not very interested in spicy, so I chose the sweet and spicy pizza sauce, adding pepper and salt and pepper powder, the salty cake with pepper flavor gives people a taste With a very novel feeling, I personally think that this kind of taste should be acceptable to most people.
The taste of the cake is very soft and has the characteristics of a chiffon cake; since it is a salty cake, I chose xylitol, which is very suitable for people with diabetes. There are many diabetics among relatives and friends who can make similar cakes in the future, and those who like them are also worth trying. "

Ingredients

80g Low Powder
3 pcs Egg

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50g Plain Water
10g Pizza Sauce
3g Salt And Pepper Powder
50g Olive Oil
25g White Sugar

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3g Salt

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1g Pepper

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Sweet and Spicy Salty Cake

1. Put the egg yolk into the container after separating the yolk protein;

2. Add 5 grams of sugar and beat evenly;

3. Add olive oil and stir well;

4. Add pizza sauce;

5. Then add pepper and salt and pepper powder and stir well;

6. Add clean water and stir well, sieve in low powder;

7. Mix until there is no dry powder, cover with a damp cloth and set aside.

8. Add 20 grams of sugar to the egg whites in three times and beat them to nine to distribute. The egg whites pulled out are close to dry foaming, and the tip is a little bit curved.

9. Take 1/3 of the egg whites and mix well;

10. Then mix the egg whites with all the egg yolk paste;

11. Stir it into a smooth cake batter;

12. Pour the cake batter into the mold and shake it a few times to shake out the bubbles;

13. Bake in a preheated 170 degree oven for 30 minutes.

14. The savory cake is out of the oven, upside down and let cool before eating.

Tips:
Add a little sugar to the egg whites, which will help the egg whites to pass.
Because of the use of xylitol to beat egg whites, the finished product will shrink a little.
The egg whites do not need to be blown until hard foaming, but only need to be sent to nine times.
The amount of water should be appropriately reduced according to the water absorption of the flour, so as not to affect the size of the finished protein defoaming product.
The olive oil you choose will have some flavor. If you don't like it, you can use salad oil or corn oil instead.