Apple Flavored Chiffon Cake
Egg yolk paste part: | Egg yolk 3 |
Apple juice 30g | Corn oil 30g |
Low gluten flour 45g | Cornstarch 10g |
Egg white paste part: | Egg white 3 |
White sugar 40g | Lemon juice 5, 6 drops |
Step 1
Separate the egg whites and egg yolks and put them into two oil-free and water-free bowls. Put the egg whites in the refrigerator freezer for a few minutes.Step 2
Mix apple juice + corn oil and stir until emulsified. Apple juice will be more difficult to emulsify than milk, so just beat it for a while longer.Step 3
Mix apple juice + corn oil and stir until emulsified. Apple juice will be more difficult to emulsify than milk, so just beat it for a while longer.Step 4
Sift together cornstarch and cake flour into a bowlStep 5
Stir until there is no dry powder and then pour in the egg yolks At this time, preheat the oven to 155 degrees for 10 minutesStep 6
Mix again and set asideStep 7
Take out the egg whites and pour in 3-5 drops of lemon juice. Pour in the fine sugar all at once and beat the egg whites at high speed with a whisk.Step 8
Beat the egg whites until they are in small peaks, that is, dry foam, then beat at low speed for 1 minute to sort out the bubbles.Step 9
Take one-third of the egg white and mix it with the egg yolk pasteStep 10
Stir evenlyStep 11
Pour back into the egg whites and mix evenlyStep 12
Pour the cake batter into the mold from a high position, score it a few times with a thin skewer, and shake it a few times to make big bubbles.Step 13
Bake the middle and lower layers in the oven at 155 degrees for about 43 minutes.Step 14
After taking it out of the oven, shake it quickly from a high place and then turn it upside down to release it from the mold.Step 15
Sweet and sour, fluffy cakeStep 16
Use the ERNTE juicer to squeeze out the juice from the apples cut into small pieces. Apple-flavored chiffon cake cooking tipsChoose a six-inch mold