Chiffon cake (air fryer version)
Overview
Maybe you have seen a lot of chiffon cakes, and you are more familiar with the oven version and the rice cooker version, but have you ever seen a latte art chiffon cake made in an air fryer? Haha, maybe I am the first person~~~ I used a hollow mold and an 8-inch mold respectively, and used an air fryer to make two latte art cakes for two consecutive days. I sincerely want to tell you: the effect is no worse than the oven version of the cake. If you don’t believe me, you can read the recipe carefully!
Tags
Ingredients
Steps
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Prepare relevant ingredients
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Egg yolk: add 10 grams of sugar
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Stir until dissolved, then add milk and mix well
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Add sunflower oil and mix well
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Add sunflower oil and mix well
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Use a spatula to stir up and down until thick and no lumps
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To egg whites: add a little salt and lemon juice
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Add fine sugar in 3 batches and beat until stiff peaks
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Add 1/3 of the egg white paste to the egg yolk paste
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Mix well and then pour it all into the protein paste
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Use a spatula to stir evenly until thickened
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Take a little cake batter and red yeast powder, mix it into red yeast paste and put it into a piping bag
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Pour the other cake batter into the mold and shake it a few times to remove any excess air bubbles
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Use red yeast rice powder to outline the latte pattern on the surface of the cake batter
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Place in the air fryer
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Settings: Auto menu/140℃/30 minutes
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Lower the temperature to 130℃ and continue baking for 30 minutes
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When the surface of the cake turns golden brown, turn off the power
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Cover and continue to simmer for 5 minutes
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Remove from mold after cooling
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Cut the cake and see that the internal structure is also very delicate
