[tomato Recipe] Grapefruit Chiffon Cake-fresh and Fragrant, Delicate Taste

[tomato Recipe] Grapefruit Chiffon Cake-fresh and Fragrant, Delicate Taste

1. Sift the low-gluten flour once and separate the white and egg yolks.

2. Peel the grapefruit and gently rub it with your hands into individual granules.

3. Add fine sugar to the egg yolk and stir well until the fine sugar is completely melted.

4. Add milk and stir with a manual whisk for about 30 seconds until it is uniform.

5. Continue to add salad oil, beat with a manual whisk until the surface of the egg yolk paste is white, and use a whisk to pass through the thick state that will appear as lines.

6. Finally, sift low-gluten flour into the egg yolk paste, stir a little, then add the grapefruit diced, and continue to stir evenly.

7. The egg whites are added three times and beaten with fine sugar until they are distributed. That is, when the egg beater is lifted, the meringue stands at a right angle. At this time, the texture of the meringue is very firm.

8. Then add 1/3 of the meringue to the egg yolk paste and stir evenly.

9. Pour the well-mixed cake batter into the remaining egg white bowl and stir evenly with a spatula.

10. Pour the cake batter into the mold, gently knock the mold, put it in a preheated 150 degree oven, and bake for 50 minutes.

11. Take out the baked cake, tap the mold lightly, then immediately buckle it on the drying net, let it cool, and release it from the mold.

12. Stir the icing sugar and lemon juice into a streamlined shape.

13. Then pour a circle around the cake.

14. Cut into pieces to share.

Tips:

Precautions:
1. The last frosting used in the recipe can also be replaced with cream. Whip the cream until it has a little texture, and then pour the cake on it, which will also have a beautiful effect.
2. Grapefruit can also be replaced with other fruits with fruit particles such as oranges. Be careful not to break the fruit particles when you loosen the fruit.