Name: Tomato Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 27g yolk; 40g Caster sugar; 25g Corn oil; 40g tomato juice; 1 tablespoon Tomato paste; 1/8 teaspoon salt; 50g Low-gluten flour; 1/2 tsp Baking powder; 65g protein; 1/8 teaspoon Cream of tartar

Tomato Chiffon Cake

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

It turned out that Mr. Meng’s lycopene cake was accompanied by a small step-by-step picture. The tomato juice on the picture looked red and bright, and slightly thick, as if it were juice from the flesh. And his squeezed tomato juice looks thin and light. Looking at the bright red cake in the picture of Teacher Meng's finished product, I suddenly realized that the thin tomato juice would not be able to predict the red color of Teacher Meng. I'd just beaten the juice directly if I knew it, and it didn't take so much trouble. I'm too lazy to fix it, so I just make do with it.
As expected, the baked cake was cut out, only a faint pink color, not as stunning as Teacher Meng's. Sorry, it is also called lycopene cake. It is also pure tomato juice. Tomato cake is quite appropriate. . . . "

Tomato Chiffon Cake

1. Materials

2. Pour egg yolks, salt, 15 grams of sugar into a bowl

3. Whipped evenly

4. Add corn oil, tomato juice and mix well

5. Pour the tomato paste

6. Stir well

7. Sift in the baking powder and flour mixture

8. Stir evenly in irregular directions

9. Mix the cream of tartar with the remaining sugar and set aside

10. Whisk the egg whites into a thick bubble, add the tartar powder and sugar mixture in three times and beat

11. 9 distribution status with small hook

12. Take one third of the egg whites into the egg yolk paste

13. Mix well

14. Add the remaining egg whites

15. Mix well

16. Pour into a 6-inch round mold

17. Knock out big bubbles, shake the surface flat

18. Put it in the oven, the middle and lower level, the upper and lower fire 140 degrees, bake for about 40 minutes

19. Immediately after release

20. Turn over after cooling thoroughly

21. Demold

22. Cut into pieces

Tips:
Stirring in irregular directions when adding flour can prevent flour from becoming gluten and affecting the taste of the finished product.
When mixing the egg whites, stir from the bottom instead of stirring in circular motions to prevent defoaming and affect the rise of the cake.