Black rice chiffon cake

Ingredients

• Black rice cake flour 55g
• Eggs 3
• Fine sugar 30g
• Corn oil 20g
• Milk 25g

Steps

1. Sieve the cake flour first

2. Pour corn oil and milk into the eggbeater

3. Mix them well with egg beaters so that there is no separation of water and oil

4. Pour in the flour

5. Scratch a few times until no dry powder is visible, then pour in the egg yolk

6. Stir evenly, lift the whisk, and the egg yolk paste can flow down

7. Add sugar to the egg whites in three portions, and beat with an electric egg beater until dry and foamy

8. Add one-third of the whipped meringue into the egg yolk paste, stir it from the bottom up, and mix evenly

9. Pour the mixed cake batter into the remaining meringue and mix well using the same technique

10. The mixed cake batter is delicate and shiny

11. Pour the cake batter into the anode six-inch round mold with a live bottom and shake out air bubbles on the table

12. Place in the Dongling K40C oven that has been preheated to 160 degrees, and bake the lower layer for about 30 minutes. After baking, take the cake out 20 centimeters from the table, drop it, and then pour it over. Let the cake cool before unmoulding