Cherry chiffon cake

Overview

The cherry jam I cooked in the summer was finally finished in autumn. The last bit of cherry jam was made into chiffon cake. It tasted very good. You can chew the pulp while eating the cake, which was a surprise. I used the Xuechu 6-inch anode mold, which is about 9 minutes full

Tags

• baking
• children
• afternoon tea
• birthday
• cake flour
• cherry jam
• corn oil
• egg
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Mix milk and corn oil with a hand mixer

   

3. 3 Sift in low-gluten flour and mix well

   

4. 4 Add separated egg yolk and cherry jam

   

5. 5 Mix well with a spatula

   

6. 6 Add the fine sugar to the egg whites in three batches and beat until short peaks appear. Start preheating the oven to 150 degrees with the upper and lower tubes

   

7. 7 Take 1/3 of the egg white and egg yolk paste and mix well

   

8. 8 Pour the egg whites back in and mix well

   

9. 9 Pour the cake batter into the mold, shake out the big bubbles and place it in the oven on the upper and lower racks at 150 degrees for 45 minutes

   

10. 10 After taking it out of the oven, turn it upside down and let it cool before demolding

    

11. 11 Finished product