Rice wine chiffon cake

Overview

This fermented chiffon cake is light and fluffy, as soft as clouds, and tastes like a refreshing aroma of rice wine. After taking one bite, I really fell in love with it.

Tags

• cake
• chiffon cake
• corn oil
• egg yolk
• low gluten flour
• rice in fermented wine
• the juice in the wine
• white sugar
• lemon juice
• protein
• salt

Ingredients

Steps

1. 1 Separate the egg white and egg yolk, add corn oil to the egg yolk, and stir evenly;

   

2. 2 Add fermented rice juice and stir evenly;

   

3. 3 Add 1 tablespoon of fermented rice and stir evenly;

   

4. 4 Sift in the low-gluten flour and stir evenly until smooth and grain-free;

   

5. 5 Add a little salt and lemon juice to the egg whites;

   

6. 6 Add sugar in 3 batches and beat until wet and dry;

   

7. 7 Add 1/3 of the egg whites to the egg yolk paste and mix evenly;

   

8. 8 Then pour it back into the remaining protein bowl and mix evenly;

   

9. 9 Pour the batter into the hollow mold and gently shake out the air bubbles;

   

10. 10 Select the "Bread/Cake" function in the oven menu, preheat at 160 degrees, put the mold in, and set the time for 45 minutes to bake;

    

11. 11 After taking it out of the oven, turn it upside down and let it cool.