Chiffon cake is known for its silky softness, and this cake is really made like this, it feels like it can be blown apart, like the skin of a baby. Healthy tea oil, delicious cranberries, and fragrant pumpkin seeds make this cake even more flavorful.
This cake was very successful. The top is cracked, in line with the standard of hollow cake, not concave, not collapsed, not waist, soft and sweet taste, delicate organization, like friends may wish to try.
Cranberry pumpkin seeds kernel chiffon cake
Preparation materials:
Ingredients: 6 eggs, 160 g of low gluten flour, 120 g of fresh milk, 120 g of sugar, 40 g of tea oil, 70 g of dried cranberries, 20 g of pumpkin seeds
Ingredients: 1/8 tsp salt, 1/2 tsp tartar powder, 1 tablespoon rum
Tools: hand-held egg beater, electric egg beater, flour sieve, rubber spatula, hollow cake mold, tin foil, oven
Start production:
1 Dried cranberries soaked in rum for 30 minutes.
2 Separate the egg whites and yolks and place them in two containers.
3 Add milk, salt, tea oil and 30 g sugar to the egg yolks. Whisk well.
4 Sift in the flour and gently mix well into an egg yolk paste.
5 Add tata powder to the egg whites and beat with an electric whisk until coarsely lathered.
6 Add 30 grams of sugar and beat until the egg whites are finely frothy, then add 30 grams of sugar until you can draw a pattern, and finally add 30 grams of sugar and continue to whip until the egg whites are wet and foamy.
7 Place 1/3 of the meringue in the egg yolk batter and gently stir to combine.
8 Then pour the egg yolk paste into the egg white bowl and mix well with a spatula.
9 Take 2/3 of the cranberries, sift in a little flour and mix well, put in cake batter and mix well.
10 Pour the cake paste into the hollow cake mold, sprinkle the pumpkin seeds and remaining cranberries on the surface, lift the mold and shake it on the table a few times, shaking out the large bubbles in the cake paste.
11 Put the cake mold into the preheated oven, bake at 160 ° C for 45 to 50 minutes, see the surface color is covered with tin foil.
12 Remove the baked cake immediately, invert the buckle and let it cool and then cut it into pieces.
Tips:1. If you don't have tata powder on hand, you can replace it with an equal amount of white vinegar or fresh lemon juice. 2. The egg whites can be beaten until wet and foamed, so that the cake tissue is more delicate.
Excerpted from the book Baked Honey, all rights reserved.