Tropical Style---passion Fruit Chiffon Cake
1.
Separate egg yolk and egg white.
2.
Put 20 grams of granulated sugar in the egg yolk bowl and stir with eggs until the sugar is evenly melted.
3.
Add 50ML of corn oil in portions to make the egg liquid and oil blend together.
4.
Stir in pure milk and passion fruit jam, mix well, sieve the low powder twice and pour into the basin.
5.
Stir evenly into a ribbon-shaped egg yolk paste.
6.
Add a few drops of lemon juice to the egg whites, beat at low speed until thick foam; add 40 grams of fine sugar in three times and beat at medium speed.
7.
Beat until dry foaming, about 9 to distribute.
8.
Take 1/3 of the egg white and add it to the egg yolk batter, cut and mix evenly.
9.
Pour it back into the egg whites, add raspberries and quickly chop and mix evenly.
10.
Pour the batter into the mold, shake it on the table a few times to expel the bubbling inside, and make the surface level.
11.
Preheat the oven to 150 degrees, place it on a baking tray, put in the penultimate layer, and bake for 60 minutes.
12.
After the oven is inverted, it can be demoulded after less cooling.
Tips:
1. When mixing the egg whites and batter, do not stir in a circular motion, otherwise the egg whites will easily defoam, so stir gently from bottom to top. The specific gravity of the batter is lighter than the egg white, so it is necessary to mix a part of the egg white with the batter first and then pour it back into the egg white, so that the batter can be mixed evenly more easily;
2. It is best to use unflavored oil such as corn oil to make cakes. If you use peanut oil or olive oil, the baked cake will have a great oily taste.
3. After unmolding, wait for the cake to cool completely. Use a knife to make a circle against the mold and then slowly pull the cake out.
