Parmesan Vanilla Chiffon Cake

Overview

Let’s have another Chiffon from Parmigiano-Reggiano, which is said to be super moist. Later I discovered that there was a lot of egg whites used, and it felt a bit like angel food cake. Vanilla and thyme are added to the cake. It is said that fresh ones are best, but I only have dry ones in my hands. The 30 ml of wine in the recipe is full of confusion. I can’t guess what kind of wine it is. I wanted to use brandy, but I was wondering if the alcohol content would be too high? Later I found a small bottle of unknown wine used to make cocktails, with an alcohol content of 38. This probably wouldn't be that intoxicating. So, almost all of it was used up. When adding water, I suddenly worried that there would be too much liquid, so I only added about one-third of the water after hesitation. Full of doubts, Parmesan Chiffon finally rose up, and the effect seemed to be pretty good. I was thinking about other things, and it seemed that the time of baking was a little early. The originally bulging dome became flat after cooling. Contrary to the previous Parmigiano-Reggiano Chiffon, which was sweet yet slightly salty, this Parmigiano-Reggiano Vanilla Chiffon is salty yet slightly sweet. It does seem a bit Q. . . .

Tags

• baking
• cake flour
• corn oil
• egg yolk
• parmesan cheese powder
• thyme powder
• wine
• black pepper
• fine sugar
• protein
• salt
• water

Ingredients

Steps

1. 1 Ingredients: 20 grams of egg yolk, 20 grams of fine sugar, 20 ml of corn oil, 30 grams of Parmesan cheese powder, 1/8 tsp of salt, 30 ml of wine, 25 ml of water, 1/4 tsp of coarse black pepper, 35 g of low-gluten flour, 100 g of egg white, 1/4 tsp of thyme powder

   

2. 2 Add 10 grams of sugar to the egg yolks and stir until melted.

   

3. 3 Add oil and mix well.

   

4. 4 Pour in the cheese powder and stir evenly.

   

5. 5 Add salt and mix well.

   

6. 6 Pour in the wine and stir well.

   

7. 7 Add water and mix well.

   

8. 8 Add black pepper and mix well.

   

9. 9 Sift in the flour,

   

10. 10 Add thyme powder,

    

11. 11 Mix into a uniform batter and set aside.

    

12. 12 Beat the egg whites into rough peaks, then add the remaining sugar in three batches and beat.

    

13. 13 Send to small curved hooks,

    

14. 14 Add one-third of the egg whites to the egg yolk batter and mix evenly.

    

15. 15 Pour back into the egg whites,

    

16. 16 Mix well,

    

17. 17 Pour into a 6-inch removable bottom round mold, make big bubbles and level the surface.

    

18. 18 Place in the oven, middle and lower racks, with upper and lower heat at 130 degrees, and bake for about 60 minutes.

    

19. 19 Immediately after taking out the oven,

    

20. 20 Turn over after cooling completely,

    

21. 21 Remove from the mold.