Tomato Chiffon Cake

Name: Tomato Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Arowana low-gluten flour; 5 (65g) Shell eggs; 105g Fresh tomato paste; 30g Corn oil; 35g (for egg whites) Caster sugar

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Summer tomatoes are big and watery, juicy, sweet and sour. That day, I was watching TV while gnawing on a big tomato while I was "holding" a big tomato. Suddenly, an inspiration emerged. Since oranges and watermelons can be used as cakes, can tomatoes be used as cakes too? Hey, suddenly I was amused by this idea. Yes, you will know if you try it!
Sure enough, the tomatoes were mashed and replaced with milk. The baked cake was no different from the normal recipe, except that there was a little powdery color; when baked, there would be a very attractive egg flavor mixed with a slightly sour taste of tomatoes. ; The taste is moist and refreshing when eaten.
Why does it taste moist? It's clear at a glance to compare the two recipes. While the eggs remain roughly the same, the usual recipe contains 40 grams of corn oil and 60 grams of milk. In this recipe, I reduced the corn oil to 30 grams and the tomato paste to 105 grams. Although the tomato paste is slightly thicker than milk, the total liquid volume is about 30 grams more than the standard formula. This is one reason why the chiffon cake has a moist taste.
There is a classic "Tomato scrambled eggs" in Chinese food. Today we will change the two ways to eat them, give them new combinations and combinations, and burst out different tastes and flavors. Dare to innovate is to keep pace with the times, as long as it is not a dark dish, try it boldly, it will bring surprises! How about it, the tomato cake is ready, breakfast and snacks are also available. "

Ingredients

90g Arowana Low-gluten Flour
5 (65g) Shell Eggs
105g Fresh Tomato Paste
30g Corn Oil
35g (for egg whites) Caster Sugar

Tomato Chiffon Cake

1. All ingredients are ready: Arowana low-gluten flour, fine sugar for eggs, corn oil, egg whites (no sugar in the yolk), and a large tomato (the actual amount is only half);

2. Separate the yolk and egg white, and put the egg white into an oil-free and water-free egg beater;

3. Pour the corn oil into the egg yolks, beat them evenly with a manual whisk, and set aside for later use;

4. Scratch the top of the tomatoes with a cross knife, roll them in a pot of boiling water and scald them for 1 minute, then remove them;

5. Easily peel off the outer skin, slice, cut into pieces, and put it into a food processor to make a tomato paste;

6. Put an electronic scale under the egg yolk pot, weigh 105 grams of tomato paste into the egg yolk, the tomato seeds can be used; the ripeness of the tomatoes is different, so the dosage can be adjusted up and down;

7. Sift the low-gluten flour into the egg yolk tomato paste;

8. Whisk evenly in irregular directions with a whisk, without dry powder or granules, set aside for later use;

9. After the egg whites are beaten with an electric whisk at high speed, add the fine sugar in 2-3 times. When you feel a slight resistance on your hands and the egg white paste has obvious lines, adjust the speed of the whisk to medium and low speeds, and close Remove the egg beater and lift the egg beater. The egg white paste can be a small bend or a small right angle; the egg white paste in the picture looks a little rough, for three reasons: less sugar is used, the eggs are not refrigerated, and the egg white is in poor condition The speed of beating eggs is a bit high, and the protein paste has reached its limit;

10. Preheat the oven up and down to 150 degrees, and then mix the cake batter: Take 1/3 of the egg white batter into the egg yolk batter, stir evenly in an irregular direction, and then pour it back into the egg white batter;

11. Mix it up and down to form a cake batter, and put it into the French Baker’s 8-inch golden chiffon cake mold;

12. Put it into the middle layer of the preheated oven and heat up and down at 140 degrees for 100 minutes. After the oven is out, it will take a few lightly, and then buckle upside down on the drying rack. After it is completely cooled, it will be demoulded.

13. The tomato chiffon cake is sweet, soft and refreshing!

Tips:
1. The juice content of tomato is different, the water absorption rate of flour is also different, so the amount of tomato paste and flour can be adjusted slightly to find your favorite batter state;
2. The temperature of the oven can be higher when the oven is preheated, because the temperature in the oven will drop a lot when the oven door is opened;
3. The baking temperature and time are adjusted according to the actual situation of the oven.