Wolfberry Chrysanthemum Tea Chiffon Cake

Wolfberry Chrysanthemum Tea Chiffon Cake

1. 10g wolfberry, 5g golden chrysanthemum, 3g Maojian tea, soak in boiling water after washing the tea, you can make a cup, and drink the rest

2. Separate the white egg yolk

3. Add 10 grams of white sugar, salt, salad oil, and 30 grams of brewed tea to the egg yolk, and stir evenly with a manual whisk

4. Sift the low-gluten flour and put it in the egg yolk. I also added a few medlar berries from the tea and mix well

5. Beat the egg whites with an electric whisk until they are fish-eye bubbles. Add a few drops of lemon juice and 1/3 of the remaining 40 grams of white sugar. Continue whipping until the egg white foam looks like a soapy foam, add 1/3 of the white sugar, and then whipping until the egg white is thicker and there are lines on the surface, add the last 1/3 of the white sugar, until it becomes a dry foam

6. Take one-third of the meringue and add it to the egg yolk paste, gently stir up and down with a spatula

7. Take another third of the meringue and stir like this

8. Finally, pour it back into the egg white container, and mix well in the same way as cutting and mixing

9. Pour into the cake mold, hold it up and down and shake it lightly, then place it on the table and shake it a few times, then hold it up and shake it left and right, so that the bubbles inside are shaken out, and the surface looks relatively flat.

10. You can add a few more goji berries

11. Preheat the oven to 165 degrees, put the mold into the middle layer, and bake for about 30 minutes

12. After being out of the oven, the mold can be inverted and released, and you can decorate it at will

Tips:

The key to the delicate and soft chiffon cake is the egg whites. It must be beaten to dry foaming in one go. The baking time is set according to the performance of the own oven.