[Tomato recipe] Grapefruit chiffon cake - fresh and fragrant, delicate taste

Overview

Grapefruit is added to this grapefruit chiffon cake, which adds a bit of fruity fragrance, and is a bit less sweet than the original chiffon. In short, it is a very, very delicious cake. It is very fresh and has a delicate taste. It is a very good choice for breakfast when paired with yogurt or something. Everyone, come and try it. Storage: refrigerated for 3 days Production time: 120 minutes Finished product: 8-inch chimney Production difficulty: three stars Tools used: electric egg beater, large integrated silicone spatula, 8-inch chimney mold, demoulding knife, egg beater

Tags

• baking
• children
• cake
• birthday
• egg yolk
• frosting
• grapefruit pulp
• low gluten flour
• salad oil
• fine sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Sift the low-gluten flour once and separate the egg whites and yolks.

   

2. 2 Peel the grapefruit and gently rub it into individual particles with your hands.

   

3. 3 Add the caster sugar to the egg yolks and stir thoroughly until the caster sugar is completely melted.

   

4. 4 Add milk and stir with a hand whisk for about 30 seconds until uniform.

   

5. 5 Continue to add salad oil, beat with a manual egg yolk until the surface of the egg yolk paste turns white, and use the egg yolk to pass through it to a thick state with lines.

   

6. 6 Finally, sift low-gluten flour into the egg yolk paste, stir briefly, then add grapefruit diced, and continue to stir evenly.

   

7. 7 Add fine sugar to the egg whites in three batches and beat until eighty or nine times evenly distributed. When you lift the whisk, the meringue will stand at a right angle. At this time, the texture of the meringue will be very firm.

   

8. 8 Then add 1/3 of the meringue to the egg yolk batter and mix evenly.

   

9. 9 Pour the mixed cake batter into the remaining egg white bowl and mix evenly with a spatula.

   

10. 10 Pour the cake batter into the mold, tap the mold gently, put it in a preheated 150 degree oven, and bake for 50 minutes.

    

11. 11 Take out the baked cake, tap the mold lightly, then immediately place it upside down on the drying net, let it cool and then unmold it.

    

12. 12 Whisk icing sugar with lemon juice until smooth.

    

13. 13 Then pour a circle around the cake.

    

14. 14 Cut into pieces and ready to share.