Brown sugar ginger chiffon cake
cake | Eggs 6 |
Cake flour 95 grams | Brown sugar 60 grams |
Ginger juice 50 grams | Milk 10 grams |
Corn oil 50 grams | White vinegar 2-3 drops |
Ginger juice | Ginger 30g |
Water 20 grams |
Step 1
Add water to ginger juice and set asideStep 2
Add corn oil to milk and ginger juice and stir until emulsifiedStep 3
Sift in low-gluten flour and mix evenly in a zigzag shapeStep 4
Add egg yolkStep 5
Mix well and set asideStep 6
Preheat the oven to 170 degrees and add white vinegar to the egg whites.Step 7
Add brown sugar in portionsStep 8
Whisk until the egg whites become stiff and can form slightly curved corners.Step 9
Fold the meringue and egg yolk paste evenly in batchesStep 10
Pour into chiffon moldStep 11
Lightly shake the mold, place it in the middle and lower rack of the oven and bake at 150 degrees for 48 minutes Brown sugar ginger chiffon cake cooking tipsAfter taking it out of the oven, lightly shake the mold, then place it upside down on the baking grid, let it cool completely before demoulding