Six-inch blackcurrant chiffon cake

Six-inch blackcurrant chiffon cake

Overview

How to cook Six-inch blackcurrant chiffon cake at home

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Ingredients

Steps

  1. First separate the egg whites and egg yolks into two water-free and oil-free basins,

    Six-inch blackcurrant chiffon cake step 1

  2. Add 10 grams of sugar to the egg yolks and stir, then add vegetable oil and milk and stir evenly

    Six-inch blackcurrant chiffon cake step 2

  3. Filter the low-gluten flour through a sieve and stir with a spatula until there are no particles. Use a cutting and mixing method, not circles

    Six-inch blackcurrant chiffon cake step 3

  4. Beat the egg whites on high, add one-third of the sugar when it's frothy, then add one-third of the sugar when it's smooth, and then add one-third of the sugar when texture appears

    Six-inch blackcurrant chiffon cake step 4

  5. Scoop one-third of the egg white into the egg yolk and mix well

    Six-inch blackcurrant chiffon cake step 5

  6. Then pour the egg yolk into the egg white and mix well using the cutting and mixing method, do not make circles

    Six-inch blackcurrant chiffon cake step 6

  7. Sprinkle black currants on the bottom of the cake, pour in the cake batter and shake it vigorously a few times to release big bubbles

    Six-inch blackcurrant chiffon cake step 7

  8. The temperature of each oven is different. My oven chooses 110 degrees for 45 minutes. If the top cracks, it must be that the temperature is too high

    Six-inch blackcurrant chiffon cake step 8

  9. After baking, drop it twice and turn it upside down immediately. Unmold after cooling

    Six-inch blackcurrant chiffon cake step 9

  10. Okay, sour and sweet, super delicious

    Six-inch blackcurrant chiffon cake step 10