Tomato chiffon cake
Overview
Only then did I realize that Teacher Meng's lycopene cake also came with a step-by-step diagram. The tomato juice in the picture looked bright red and slightly thick, as if it was juice from the pulp. The tomato juice I squeezed out looked thin and light. Looking at the bright red cake in the picture of Teacher Meng's finished product, I suddenly realized that it would be impossible to get Teacher Meng's red cake with this thin tomato juice. If I had known earlier, I would have just juiced it up, it wouldn't have been that troublesome. I'm too lazy to correct it, so I just make do with it. As expected, when the baked cake was cut out, it only had a light pink color, not as stunning as Teacher Meng's. Sorry, it’s also called lycopene cake, but it’s made from pure tomato juice, so it’s quite appropriate. . . .
Tags
Ingredients
Steps
-
Materials
-
Pour egg yolks, salt, and 15 grams of sugar into a bowl
-
Beat evenly
-
Add corn oil, tomato juice, stir evenly
-
Pour in tomato paste
-
Mix well
-
Sift in baking powder and flour mixture
-
Stir evenly in irregular directions
-
Mix cream of tartar with remaining sugar and set aside
-
Beat the egg whites into rough peaks, add the cream of tartar and sugar mixture in three batches and beat
-
It becomes a 9 distribution state with a small curved hook
-
Take one-third of the egg whites and add it to the egg yolk paste
-
Mix well
-
Add remaining egg whites
-
Mix well
-
Pour into 6-inch round mold
-
Make big bubbles and flatten the surface
-
Put in the oven, middle and lower layers, heat up and down at 140 degrees, bake for about 40 minutes
-
Immediately after coming out of the oven
-
Turn over after cooling completely
-
Demold
-
Cut into pieces and eat
