Tartary Buckwheat Flour Chiffon Cake
1.
Prepare some materials. The eggs should be separated, in their respective containers, the yolk and the egg white.
2.
Add vegetable oil, sugar, hand whipped and blend in the container with egg yolks
3.
Tartary buckwheat cake flour in a container
4.
Add water, add 10 grams of sugar to the tartary buckwheat cake batter and mix until combined.
5.
Beat the egg yolk liquid inside, pour into the mixed cake batter, stir to fuse and set aside
6.
Put the egg whites in an oil-free and water-free container, use an electric whisk to beat at a high speed, and then switch to a low speed. During the process of beating the egg whites, you can add sugar three times, and beat until it is as shown
7.
Add the beaten egg whites to the mixed egg batter in portions, and mix, do not mix in circular motions (it will defoam and affect the taste of the cake).
8.
Mix until there is no white egg white particles fused cake batter
9.
Pour all the cake batter into the mold (6 inches), then pick it up and knock a few times to shake out bubbles (at this time, preheat the oven at 180 degrees for 2 minutes.)
10.
Oven setting: up and down fire 155 degrees, 45 minutes. Put the right amount of hot water in the baking pan
11.
Baked cake
12.
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Tips:
1. Excessive whipping of egg whites and high oven temperature will affect the taste of the cake roll
2. There is a difference in the power of the oven. The time and temperature in this recipe are for reference
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