Vegetable Chiffon Cake

Name: Vegetable Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 33g Low powder; 13g (for egg yolk) Soft white sugar; 20g Vegetable juice; 20g Salad oil; 2 pcs egg; 2 drops White vinegar

by Pointed Lotus

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The milk in this chiffon recipe was replaced with vegetable juice, and I used juice from sweet potato leaves. Sweet potato leaves have health functions such as improving immunity, stopping bleeding, reducing blood sugar, detoxification, and preventing night blindness. Regular consumption of sweet potato leaves can prevent constipation and protect eyesight. It can also keep the skin delicate and delay aging. The taste is very refreshing. "

Ingredients

33g Low Powder
13g (for egg yolk) Soft White Sugar
20g Vegetable Juice
20g Salad Oil
2 pcs Egg
2 drops White Vinegar

Vegetable Chiffon Cake

1. Weigh all materials

2. Beat the egg yolks into a clean basin without water and oil

3. Pour in salad oil, vegetable juice, sugar

4. Whip into an emulsified state with a manual whisk

5. Pour all the low powder

6. Cut and mix into a delicate custard

7. Put the egg whites in a clean basin without water and oil, drop 2 drops of white vinegar, and add soft white sugar

8. Use an electric whisk to hit 8 to distribute

9. Take 1/3 of the meringue and put it in the egg yolk paste

10. Cut and mix well

11. Add another 1/3 meringue

12. Continue to cut and mix well

13. Pour all into the remaining meringue, cut and mix well

14. Pour into a 6-inch mold, vigorously shake out bubbles

15. Preheat the oven at 165 degrees, put it in the mold, heat up and down at 135 degrees for 40 minutes, and then adjust to 150 degrees and heat up and down for 10 minutes

16. After roasting, throw it vigorously, and buckle immediately, then release from the mould after cooling.