Xylitol version of chiffon cake

Overview

This time I made a xylitol version of chiffon cake, and it tasted great too!

Tags

• baking
• baking powder
• corn oil
• cream of tartar
• egg
• low gluten flour
• vanilla extract
• xylitol
• salt
• water

Ingredients

Steps

1. 1 Sift together low-gluten flour, baking powder, and salt.

   

2. 2 Separate the egg white and egg yolk, add 20g xylitol to the egg yolk, and beat until the color turns white and the volume increases.

   

3. 3 Add corn oil in three batches, stirring thoroughly each time.

   

4. 4 Add water and vanilla extract all at once and stir evenly.

   

5. 5 Sift in flour.

   

6. 6 Mix well using the stirring and cutting techniques.

   

7. 7 Add egg whites to cream of tartar.

   

8. 8 Beat until coarse foam.

   

9. 9 Add xylitol in three batches and beat until stiff peaks form.

   

10. 10 Add one-third of the egg white batter to the egg yolk batter and mix evenly. Then pour the egg white and egg yolk mixture into the remaining egg yolk paste and mix well.

    

11. 11 Pour into 8-inch round mold. Shake the mold lightly. Preheat the oven to 130 degrees. Place in oven.